Recipe for Strawberry Shortcake


    Strawberry Shortcake

    4 cups fresh strawberries, sliced
    2 tablespoons granulated sugar
    2 packets Sweet 'N Low

    In a large bowl, toss the strawberries, sugar, and Sweet 'N Low. Cover. Refrigerate until ready to serve.

    2 cups all-purpose flour
    2 tablespoons granulated sugar
    2 packets Sweet 'N Low
    1 tablespoon baking powder
    1/8 teaspoon salt
    6 tablespoons reduced-calorie stick margarine
    1/3 cup 1% fat milk
    1/3 cup reduced-fat sour cream
    3/4 cup reduced-fat frozen whipped topping, thawed

    Preheat oven to 450 degrees F.

    In a large bowl, combine the first 5 ingredients. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the milk and sour cream to make a soft dough. On a lightly floured surface, knead the dough 2 minutes. Press to a 3/4-inch thickness. With a 2 1/2-inch round cookie cutter, cut into 12 biscuits.

    Spray a cookie sheet with nonstick cooking spray. Place the biscuits on the cookie sheet 1 inch apart. Bake for 10 to 12 minutes, or until the tops are golden brown. Cool on a wire rack.

    To serve, split the shortcakes in half. Spoon 1 tablespoon whipped topping onto the bottom half of each shortcake. Top with approximately 2 tablespoons sliced berries. Replace the tops. Arrange the remaining berries on top of each shortcake.

    Makes 12 servings.

    Diabetic exchanges: 1 starch, 1/2 fruit, 1 fat

    Per serving (1 shortcake with berries and whipped topping): 150 calories, 3g protein, 26g carbohydrate, 4g fat, 1g saturated fat, 1mg cholesterol, 65mg sodium