Desserts

Strawberry Shortcake

(Makes 12 servings)

Berries
1 quart fresh strawberries, sliced (about 4 cups) 2 tablespoons sugar 2 packets Sweet'N Low In a large bowl, toss the strawberries, sugar, and Sweet'N Low. Cover. Refrigerate until ready to serve.

Shortcakes
2 cups all-purpose flour
2 tablespoons sugar
2 packets Sweet'N Low
1 tablespoon baking powder
1/8 teaspoon salt
6 tablespoons reduced-calorie stick margarine
1/3 cup 1% fat milk
1/3 cup reduced-fat sour cream
3/4 cup reduced-fat frozen whipped topping, thawed

Preheat oven to 450 F. In a large bowl, combine the first 5 ingredients. With a pastry blender or 2 knives used in scissor fashion, cut in the margarine until the mixture resembles coarse crumbs. Stir in the milk and sour cream to make a soft dough. On a lightly floured surface, knead the dough 2 minutes. Press to a 3/4-inch thickness. With a 2-1/2-inch round cookie cutter, cut into 12 biscuits. Spray a cookie sheet with nonstick cooking spray. Place the biscuits on the cookie sheet 1 inch apart. Bake 10 to 12 minutes, or until the tops are golden brown. Cool on a wire rack.

To serve

: Split the shortcakes in half. Spoon 1 tablespoon whipped topping onto the bottom half of each shortcake. Top with approximately 2 tablespoons sliced berries. Replace the tops. Arrange the remaining berries on top of each shortcake.

Per serving

(1 shortcake with berries and whipped topping): 150 calories, 3 g protein, 26 g carbohydrate, 4 g fat, 1g saturated fat, 1 mg cholesterol, 65 mg sodium.

Diabetic exchanges

: 1 starch, 1/2 fruit, 1 fat