Rhubarb Shortcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 c. Rhubard1/4 c. Splenda1 c. Bisquick Heart Smart2 T.1/3 c. skim milkfat free whipped topping if desired
Cook rhubarb with 1/4c. splenda until done.
Heat oven to 425. Stir Bisquick mix, 2T. splenda and milk until a soft dough forms. Drom by 4 teasponfuls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown. Split warm shortcakes, fill with fruit and whipped toppings.
Number of Servings: 4
Recipe submitted by SparkPeople user LORILNM.
Heat oven to 425. Stir Bisquick mix, 2T. splenda and milk until a soft dough forms. Drom by 4 teasponfuls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown. Split warm shortcakes, fill with fruit and whipped toppings.
Number of Servings: 4
Recipe submitted by SparkPeople user LORILNM.
Nutritional Info Amount Per Serving
- Calories: 127.3
- Total Fat: 2.0 g
- Cholesterol: 0.4 mg
- Sodium: 338.4 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 1.1 g
- Protein: 3.5 g
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