Diabetic Strawberry Shortcake
6 cups sliced strawberries
1/2 cup Splenda sugar substitute, granular or other sugar substitute
1 (2 tablespoon) cup low-fat biscuit mix
1/4 cup Splenda sugar substitute, granular or other sugar substitute
1/3 cup nonfat milk
2 tablespoons nonfat sour cream
fat-free whipped topping
Yield: 6 servings
Preheat oven to 425 degrees.
Mash two cups of strawberries and add 1/2 SPLENDA Granular or other sugar substitute.
Mix in remaining strawberries.
Cover and refrigerate.
Blend baking mix and 1/4 cup SPLENDA Granular or other sugar substitute in a bowl.
Add milk and sour cream.
Mix until soft dough forms.
Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes.
Bake 7 to 9 minutes until golden brown.
Let stand 10 minutes.
Cut in half and layer strawberry sauce and whipped topping in middle.