Strawberry shortcake

By sexyswamprat

  • 1 cup( (150 g) low fat biscuit and baking mix (70% less fat than regular mix)

  • 1/2 cup (120 ml) low fat buttermilk or skim milk

  • 2 tablespoons (30 g) Spoon One Sugar Replacement

  • 1/2 teaspoon (2.5 ml) vanilla extract

  • butter-flavored cooking spray

  • 12 strawberries, cleaned and sliced thin

  • fat free whipped topping

  • fresh mint

  1. Preheat oven to 400° F (200°C), gas mark 6.

  2. Place the biscuit mix, milk, sugar substitute and vanilla extract in a bowl. Mix until just combined.

  3. Roll out the dough on a flowered board and cut with a 2 3/4-inch (6.7 cm) biscuit cutter into 4 biscuits.

  4. Place onto a nonstick cookie sheet which you have coated with cooking spray. Bake about 12 minutes, until nicely browned.

  5. To serve, cut each warm biscuit in half and top lower half with three sliced strawberries, saving one slice for garnish. Cover with the top of the biscuit. Place a dollop of whipped topping on top and garnish with reserved strawberry. Garnish with fresh mint.

Nutritional Facts

Per serving
146 calories (13% calories from fat)
4 g protein
2 g total fat (0.6 g saturated fat)
29 g carbohydrates
1 g dietary fiber
1 mg cholesterol
381 mg sodium
Diabetic exchanges
2 carbohydrate (1 1/2 bread/starch
1/2 fruit)

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