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Sweet and Tart Strawberry Shortcake

Name: Sweet and Tart Strawberry Shortcake
Prep time: 15 min
Total time: 1 h 30 min
Cuisine: Best Cookout Recipes, Cakes
Ingredients: For the strawberries:; 3 cups sliced fresh strawberries; 2 tablespoons Splenda® Granulated Sweetener; 2 teaspoons balsamic vinegar; For the shortcakes:; 2 ½ cups reduced fat biscuit mix; ⅓ cup Splenda® Granulated Sweetener; 1 cup plain nonfat yogurt; 1 ½ teaspoons vanilla extract; ¾ cup reduced fat frozen whipped topping, thawed, for garnish; 12 mint leaves, for garnish

Makes 12 servings Calories 120 Prep Time 15 minutes Total Time 1 hour, 30 minutes Made with Splenda® Original Sweetener

Ingredients

For the strawberries:

3 cups sliced fresh strawberries

2 tablespoons Splenda® Granulated Sweetener

2 teaspoons balsamic vinegar

For the shortcakes:

2 ½ cups reduced fat biscuit mix

⅓ cup Splenda® Granulated Sweetener

1 cup plain nonfat yogurt

1 ½ teaspoons vanilla extract

¾ cup reduced fat frozen whipped topping, thawed, for garnish

12 mint leaves, for garnish

Nutrition Info Per Serving

Serving Size: 1 shortcake, ¼ cup strawberries

Calories	120
Total Fat	0.5g
Saturated Fat	0g
Cholesterol	0mg
Sodium	350mg
Total Carbs	25g
Dietary Fiber	2g
Sugars	6g
Protein	4g

Instructions

To make the strawberries:

In a bowl, combine strawberries, Splenda Sweetener, and balsamic vinegar; let stand 1 hour, stirring occasionally.

To make the shortcakes:

Preheat oven to 425°F.
In a bowl, combine biscuit mix and Splenda Sweetener.
In another bowl, stir together yogurt and vanilla extract. 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 ½” thickness. Cut with a 2 ¼” round cutter, reusing dough scraps, if necessary.
Place shortcakes on an ungreased baking sheet. Bake for 12–15 minutes.
Split warm shortcakes in half. Place bottom half of a shortcake on a serving plate, then spoon on about ¼ cup of balsamic strawberries. Top with top half of shortcake. Garnish with whipped topping and mint leaves.