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Strawberry Shortcake (Diabetic)

Published: Friday, July 6, 2018

Refrigerated butter-flavored cooking spray

1¼ c. low-fat biscuit and baking mix

1 c. skim milk

1 packet artificial sweetener

6 c. sliced fresh strawberries

12 Tbsp. fat-free, no sugar added frozen whipped topping, thawed

Preheat oven to 400°. Lightly coat a non-stick baking sheet with cooking spray. In a bowl, combine biscuit mix, milk and sweetener, mixing until just combined.

Roll dough out on a floured surface or pat by hand into a circle 1/3" thick. Using a 2" biscuit cutter, cut out 6 biscuits, reusing scraps as needed. Place biscuits on prepared baking sheet. Lightly spray the tops of the biscuits with cooking spray. Bake 10 minutes, until nicely browned and done. (Take care to not let the bottoms get too brown.)

Split biscuits in half horizontally, placing a half in each of 12 dessert dishes. Top each with ½ cup strawberries and 1 Tbsp. whipped topping. Serve immediately. —12 servings.

• Exchange (per serving): 82 calories, 1 g fat, <1 g saturated fat, 2 g protein, 16 g carbohydrate, 0 mg cholesterol, 2 g fiber, 159 mg sodium; ½ bread/starch, 1 fruit

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