Strawberry Shortcakes Healthy Recipe
6 cups sliced strawberries
1/3 cup fat-free milk
Fat-free whipped topping
3/4 cup Splenda granular
1 cup plus 2-tablespoons low-fat biscuit mix
2 tablespoons nonfat or light sour cream
Preheat oven to 425-degrees. Mash two cups strawberries in a bowl. Stir in 1/2 cup Splenda© granular. Mix in remaining strawberries. Cover and refrigerate.
Blend baking mix and 1/4-cup Splenda in medium bowl. Add milk and sour cream. Mix until soft dough forms.
Drop batter by spoonfuls onto greased baking sheet to form six shortcakes. Bake seven to nine minutes, until golden. Let set ten minutes. Cut each in half; layer strawberry sauce and whipped topping in middle.
Recipe makes six servings at 162 calories and 3g fat each.