Strawberry Shortcake

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Thursday, January 01, 2004

Categories:

American/Dessert

Yield:

9 Servings

Ingredients:

Butter-flavored cooking spray1 ¼ C. low-fat baking mix (0.5g fat per ¼ cup)
1 T. sugar
½ C. fat-free milk
2 quarts strawberries, sliced
½ C. powdered sugar
1 cup + 2 tablespoons fat-free whipped topping

Directions:

Preheat oven to 400 degrees F. Spray a baking sheet with butter-flavored cooking spray. In a medium mixing bowl, combine baking mix, sugar and milk. Turn onto a floured surface and knead 3 or 4 times. Roll ½ inch thick. Cut out 9 circles with a 2-inch round biscuit cutter. Place on baking sheet. Bake 10-12 minutes. In a large mixing bowl, combine berries and powdered sugar. Refrigerate 1 hour. To serve, cut each biscuit in half and place bottom half in a bowl. Spoon ½ cup berries and juice over biscuit half. Place biscuit top on berries. Spoon an additional ¼ cup berries and juice over top. Top with 2 tablespoons whipped topping.

Nutrition Facts:

167 calories, 37g carbohydrate,
3g protein, 0.8g fat, 0g saturated fat, 0mg cholesterol, 3.5g dietary fiber, 313mg sodium

Source:

Chef Dennis Berno