Prep 10 mins
Cook 9 mins
I found this in an advertisement for SPLENDA.
- 6 cups sliced strawberries
- 1⁄2 cup Splenda granular or 1⁄2 cup other sugar substitute
- 1 cup low-fat biscuit mix
- 2 tablespoons low-fat biscuit mix
- 1⁄4 cup Splenda granular or 1⁄4 cup other sugar substitute
- 1⁄3 cup nonfat milk
- 2 tablespoons nonfat sour cream
- fat-free whipped topping
- Preheat oven to 425 degrees.
- Mash two cups of strawberries and add 1/2 SPLENDA Granular or other sugar substitute.
- Mix in remaining strawberries.
- Cover and refrigerate.
- Blend baking mix and 1/4 cup SPLENDA Granular or other sugar substitute in a bowl.
- Add milk and sour cream.
- Mix until soft dough forms.
- Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes.
- Bake 7 to 9 minutes until golden brown.
- Let stand 10 minutes.
- Cut in half and layer strawberry sauce and whipped topping in middle.
I just recently found out that I was diabetic, so I was delighted to find this recipe. The cake was so light and tender and the strawberry filling had just the right amount of sweetness. I will be making this often this summer. Made for Diabetic Cooking Tag Game.
YUMMY! We are all watching sugar in our family including our children. I made these tonight and they were delicious. You may want to double the recipe for the biscuits themselves... I could only get 5 small biscuits from the above recipe. Great recipe!
This recipe is fantastic!!! My father-in-law is diabetic, but poo-poos anything with "fake" sugar as not being as good as the real thing. So, we didn't tell him this recipe contained Splenda, and he scarfed everything down and then complimented me on how good it was. Thanks Charlotte. A keeper!!!!!!