Strawberry Shortcakes

Prep: 25 minutes
Cook: 10 minutes
Yield: 6 servings

• 2 cups strawberries, sliced
• 2 tablespoons “measures-like sugar” calorie-free sweetener
• 2 tablespoons low-sugar strawberry spread
• 1 3⁄4 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2 teaspoons “measures-like sugar” calorie-free sweetener
• 3 tablespoons reduced calorie margarine
• 3⁄4 cup plain fat-free yogurt
• Frozen fat-free whipped topping, thawed (optional)
• Mint sprigs (optional)

1. Preheat oven to 425°.
2. Stir together first 3 ingredients. Set aside.
3. Spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and next 3 ingredients; cut margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add yogurt, stirring just until dry ingredients are moist. Turn dough out onto a floured surface; knead 4 times. Roll to a 1⁄2-inch thickness; cut into 6 rounds with a 3-inch cutter. Place on an ungreased baking sheet. Bake at 425° for 10 minutes. Remove from baking sheet; cool on a wire rack.
4. Cut each biscuit in half horizontally. Spoon strawberry mixture evenly over bottom halves of biscuits. Place tops of biscuits on strawberries, cut sides down.

Top with whipped topping and mint, if desired.

NUTRITION ANALYSIS per serving:

Calories 212 Total Fat 3 g (Saturated 1g) Carbohydrates 43 g Fiber 2 g Cholesterol 1 mg Protein 6 g Sodium 406 mg

Dietary Exchanges: 1 1/2

Starch, 1 Fruit, 1 Fat

Photos reprinted with permission, Oxmoor House, Inc.

Recipe adapted with permission from Delicious Ways to Control Diabetes: Down Home Diabetic Recipes © 2003 Oxmoor House, Inc.