Very Strawberry Shortcake

Strawberry Filling

3 cups sliced fresh strawberries

2 tablespoons SPLENDA Granulated

2 teaspoons balsamic vinegar

Shortcakes

2-1/2 cups reduced-fat biscuit mix

1/3 cup SPLENDA Granulated

1 cup plain fat-free yougyrt

1-1/2 teaspoons vanilla extract

Strawberry Filling Directions: Stir together strawberries, 2 tablesppons SPLENDA Granulated Sweetner and balsamic vinegar; let stand 1 hour, stirring occasionally

Shortcake Directions: Pre heat oven to 425 degrees F.

1. Combine biscuit mis and 1/2 cup SPLENDA in large blow.

2. Stir together yougurt and vanilla; add dry ingredients, stirring just until moistened.

3. Turn dough out onto slighty floured surface and kneed 3 or 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 minutes. Serve warm with sliced strawberries, fat free whipped topping. ( I also like to add a sprinkle of confectioner surgar)

Nutrition Facts

Servings Per Recipe: 12
Amount Per Serving