Strawberry Shortcake

Makes 12 Servings


Strawberry Filling

3 cups sliced fresh strawberries
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons balsamic vinegar


2 1/2 cups reduced-fat biscuit mix
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
1 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
3/4 cup fat-free frozen whipped topping, thawed
12 sprigs mint sprigs


Strawberry Filling Directions: Stir together strawberries, 2 tablespoons SPLENDA® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.

Shortcake Directions: Preheat oven to 425 degrees F.

Combine biscuit mix and 1/3 cup SPLENDA® Granulated Sweetener in a large bowl.

Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.

Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2-inch thickness. Cut with a 2 1/4-inch round cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes.

Serve warm with sliced strawberries. Garnish, if desired.

Nutritional Information

Calories 120
Total Fat 0.5g
Sodium 350mg
Carbohydrates 25g
Dietary Fiber 2g
Sugars 6g
Protein 4g

Recipe courtesy of

Items of Interest

June 12, 2014 Desserts