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Very Strawberry Shortcake

Very Strawberry Shortcake recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. Strawberry Filling Directions: Stir together strawberries, 2 tablespoons SPLENDA Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
  2. Shortcake Directions: Preheat oven to 425 degrees F.
  3. Combine biscuit mix and 1/3 cup SPLENDA Granulated Sweetener in a large bowl.
  4. Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
  5. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2-inch thickness. Cut with a 2 1/4-inch round cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet.
  6. Bake 12 to 15 minutes. Serve warm with sliced strawberries. Garnish, if desired.

Nutritional Information Per Serving:

Calories: 120
Fat: 0.5 grams
Fiber: 2 grams
Sodium: 350 miligrams
Protein: 4 grams
Carbohydrates: 25 grams
Sugars: 6 grams

Source: Splenda