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Very Strawberry Shortcake Recipe

   
 

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     Very Strawberry Shortcake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   30 min

Ingredients
STRAWBERRY FILLING -
2 tbsp Splenda
2 tsp balsamic vinegar
3 cups sliced fresh strawberries
SHORTCAKES -
2 1/2 cups reduced-fat biscuit mix
1/3 cup Splenda
1 cup plain fat-free yogurt
 
1 1/2 tsp vanilla extract
Fat-free whipped topping, thawed
Mint sprigs

Instructions
Strawberry Filling Directions - Stir together strawberries, 2 tbsp Splenda and balsamic vinegar; let stand 1 hour, stirring occasionally.
Shortcake Directions - Preheat oven to 425 degrees. Combine biscuit mix and 1/3 cup Splenda in a large bowl. Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened. Turn dough out onto a lightly floured surface, and knead 3-4 times. Pat dough to a 1/2 inch thickness. Cut with a 2 1/4 inch round cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12-15 mins. Serve warm with sliced strawberries. Garnish, if desired.


Originally Submitted
8/26/2010





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