Directions:
- Preheat oven to 425 degrees.
- Mash two cups of strawberries and add 1/2 SPLENDA Granular or other sugar substitute.
- Mix in remaining strawberries.
- Cover and refrigerate.
- Blend baking mix and 1/4 cup SPLENDA Granular or other sugar substitute in a bowl.
- Add milk and sour cream.
- Mix until soft dough forms.
- Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes.
- Bake 7 to 9 minutes until golden brown.
- Let stand 10 minutes.
- Cut in half and layer strawberry sauce and whipped topping in middle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.19 Kcal (1512 kJ) | ||
| Calories from fat | 34.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 6% | |
|---|---|---|---|
| Cholesterol | 2.12mg | 1% | |
| Sodium | 319.72mg | 13% | |
| Potassium | 317.2mg | 7% | |
| Total Carbs | 83.87g | 28% | |
| Sugars | 64.69g | 259% | |
| Dietary Fiber | 5.58g | 22% | |
| Protein | 4.97g | 10% | |
| Vitamin C | 104.6mg | 174% | |
| Iron | 3.2mg | 18% | |
| Calcium | 115.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 121.26 Kcal (508 kJ) | ||
| Calories from fat | 11.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 6% | |
|---|---|---|---|
| Cholesterol | 0.71mg | 1% | |
| Sodium | 107.34mg | 13% | |
| Potassium | 106.5mg | 7% | |
| Total Carbs | 28.16g | 28% | |
| Sugars | 21.72g | 259% | |
| Dietary Fiber | 1.87g | 22% | |
| Protein | 1.67g | 10% | |
| Vitamin C | 35.1mg | 174% | |
| Iron | 1.1mg | 18% | |
| Calcium | 38.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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