Makes 12 servings Calories 120 Prep Time 15 minutes Total Time 1 hour, 30 minutes Made with Splenda® Original Sweetener
Ingredients
For the strawberries:
3 cups sliced fresh strawberries
2 tablespoons Splenda® Granulated Sweetener
2 teaspoons balsamic vinegar
For the shortcakes:
2 ½ cups reduced fat biscuit mix
⅓ cup Splenda® Granulated Sweetener
1 cup plain nonfat yogurt
1 ½ teaspoons vanilla extract
¾ cup reduced fat frozen whipped topping, thawed, for garnish
12 mint leaves, for garnish
Nutrition Info Per Serving
Serving Size: 1 shortcake, ¼ cup strawberries
Calories
120
Total Fat
0.5g
Saturated Fat
0g
Cholesterol
0mg
Sodium
350mg
Total Carbs
25g
Dietary Fiber
2g
Sugars
6g
Protein
4g
Instructions
To make the strawberries:
In a bowl, combine strawberries, Splenda Sweetener, and balsamic vinegar; let stand 1 hour, stirring occasionally.
To make the shortcakes:
Preheat oven to 425°F.
In a bowl, combine biscuit mix and Splenda Sweetener.
In another bowl, stir together yogurt and vanilla extract. Add to dry ingredients, stirring just until moistened.
Turn dough out onto a lightly floured surface and knead 3 or 4 times. Pat dough to a ½” thickness. Cut with a 2 ¼” round cutter, reusing dough scraps, if necessary.
Place shortcakes on an ungreased baking sheet. Bake for 12–15 minutes.
Split warm shortcakes in half. Place bottom half of a shortcake on a serving plate, then spoon on about ¼ cup of balsamic strawberries. Top with top half of shortcake. Garnish with whipped topping and mint leaves.
