Very Strawberry Shortcake (Splenda recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 121.1
- Total Fat: 1.8 g
- Cholesterol: 0.4 mg
- Sodium: 335.4 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 1.6 g
- Protein: 3.3 g
View full nutritional breakdown of Very Strawberry Shortcake (Splenda recipe) calories by ingredient
Introduction
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=Search&offset=0&query=Very+Strawberry
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Number of Servings: 12
Ingredients
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Strawberry Filling
3 cups sliced fresh strawberries
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons balsamic vinegar
Shortcakes
2½ cups reduced-fat biscuit mix
⅓ cup SPLENDA® No Calorie Sweetener, Granulated
1 cup plain fat-free yogurt
1½ teaspoons vanilla extract
¾ cup fat-free frozen whipped topping, thawed (optional)
12 sprigs mint sprigs (optional)
Directions
DIRECTIONS
Strawberry Filling Directions: Stir together strawberries, 2 tablespoons SPLENDA® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
Shortcake Directions: Preheat oven to 425 degrees F.
Combine biscuit mix and ⅓ cup SPLENDA® Granulated Sweetener in a large bowl.
Stir together yogurt and vanilla; 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-inch thickness. Cut with a 2¼-inch round cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes. Serve warm with sliced strawberries. Garnish, if desired.
NOTE: Serves 12
Serving Size: 1 shortcake, 1/4 cup strawberries.
Total time: 1 hr. 15 min.
Number of Servings: 12
Recipe submitted by SparkPeople user GMAJUJU.
Strawberry Filling Directions: Stir together strawberries, 2 tablespoons SPLENDA® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
Shortcake Directions: Preheat oven to 425 degrees F.
Combine biscuit mix and ⅓ cup SPLENDA® Granulated Sweetener in a large bowl.
Stir together yogurt and vanilla; 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-inch thickness. Cut with a 2¼-inch round cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes. Serve warm with sliced strawberries. Garnish, if desired.
NOTE: Serves 12
Serving Size: 1 shortcake, 1/4 cup strawberries.
Total time: 1 hr. 15 min.
Number of Servings: 12
Recipe submitted by SparkPeople user GMAJUJU.