- 2 cups fresh sliced strawberries
- 1/4 cup sugar substitute,* divided
- 2 cups reduced-fat biscuit baking mix
- 1/2 teaspoon baking powder
- 1/3 cup low-fat (1%) buttermilk
- 2 teaspoons margarine or butter, melted
- 2 tablespoons packed brown sugar
- 6 tablespoons reduced-fat whipped topping
Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.
In medium bowl toss strawberries and 2 tablespoons sugar substitute. Set aside.
In another medium bowl combine baking mix, remaining 2 tablespoons sugar substitute, and baking powder. Pour buttermilk over dry ingredients and stir gently with spoon until dough comes together. Remove dough from bowl, place on lightly floured surface, and pat into a 3/4- to 1-inch-thick circle.
Cut dough into 6 portions. Round each piece into a circle and place on baking sheet. Brush with melted margarine and sprinkle 1 teaspoon brown sugar over each shortcake. Bake 12 to 15 minutes. Transfer to rack and let cool slightly.
To assemble shortcakes: Split each shortcake in half. Place bottom half on dessert plates, cover with 1/3 cup berries, 1 tablespoon whipped topping and cake tops.
*This recipe was tested using sucralose-based sugar substitute.
Tip: Strawberries can be refrigerated, unwashed, for up to 3 days. Or, they may be frozen. To freeze strawberries, hull them and arrange them in a single layer on a jelly-roll pan. Place them in the freezer until they are frozen solid and then transfer them to storage containers. They will keep for up to 9 months.
Yield: 6 servings.
Nutrition Facts Per Serving:
Calories: 190, Carbohydrates: 37 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 572 mg, Fiber: 1 g
Exchanges per serving: 1 1/2 Bread/Starch, 1 Fat, 1/2 Fruit.
Copyright Diabetic Cooking.