Diabetic Strawberry Shortcake

I found this in an advertisement for SPLENDA.

• Ready In: 19 mins
• Serves: 6

Ingredients

• 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

Directions

1. Preheat oven to 425 degrees.
2. Mash two cups of strawberries and add 1/2 SPLENDA Granular or other sugar substitute.
3. Mix in remaining strawberries.
4. Cover and refrigerate.
5. Blend baking mix and 1/4 cup SPLENDA Granular or other sugar substitute in a bowl.
6. Add milk and sour cream.
7. Mix until soft dough forms.
8. Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes.
9. Bake 7 to 9 minutes until golden brown.
10. Let stand 10 minutes.
11. Cut in half and layer strawberry sauce and whipped topping in middle.