Strawberry Short Cake

photo of Strawberry Short Cake
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(makes 4 biscuits)

1cup( (150 g) low fat biscuit and baking mix (70% less fat than regular mix)
1/2cup (120 ml) low fat buttermilk or skim milk
2tablespoons (30 g) Spoon One Sugar Replacement
1/2teaspoon (2.5 ml) vanilla extract
butter-flavored cooking spray
12strawberries, 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.
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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