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Thanks for a great healthy shortcake. I used 1/2 ww pastry flour and 1/2 all-purpose flour, Splenda, low-fat milk, egg beaters and added a tsp of salt. It made a nice textured, soft on the inside and crisp on the outside shortcake. This is a keeper! Thanks, Carole in Orlando

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carole in orlando October 27, 2007
Dietetic Strawberry Shortcake