Happy National Strawberry Shortcake Day!

June 14, 2013 at 10:08 am 1 comment

strawberry shortcake


  • 6 cups sliced strawberries
  • 3/4 cup Splenda or other sugar substitute
  • 1 cup low-fat biscuit mix
  • 2 tablespoons low-fat biscuit mix
  • 1/3 cup nonfat milk
  • 2 tablespoons nonfat sour cream
  • fat-free whipped topping


  1. Preheat oven to 425 degrees.
  2. Mash two cups of strawberries and add 1/2 cup sugar substitute.
  3. Mix in remaining strawberries.
  4. Cover and refrigerate.
  5. Blend baking mix and additional 1/4 cup sugar substitute in a bowl.
  6. Add milk and sour cream.
  7. Mix until soft dough forms.
  8. Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes.
  9. Bake 7 to 9 minutes until golden brown.
  10. Let stand 10 minutes.
  11. Cut in half and layer strawberry sauce and whipped topping in middle.

Nutrition Facts per Serving:
Servings per Recipe: 6

  • Calories: 130.5
  • Total Fat: 3 g
  • Cholesterol: 0.7 mg
  • Sodium: 10.9 mg
  • Total Carbohydrate: 26 g
  • Dietary Fiber: 3.3 g
  • Sugars: 9.6 g
  • Protein: 3.1 g

*Recipe from: http://www.Food.com*


Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , .

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