Diabetic Strawberry Shortcake

Recipe by Charlotte J
READY IN: 19mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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