1/2 cup splenda granular or 1/2 cup other sugar substitute
1 cup low-fat biscuit mix
2 tablespoons low-fat biscuit mix
1/4 cup splenda granular or 1/4 cup other sugar substitute
1/3 cup nonfat milk
2 tablespoons nonfat sour cream
fat-free whipped topping
Directions:
1. Preheat oven to 425 degrees. 2. Mash two cups of strawberries and add 1/2 SPLENDA Granular or other sugar substitute. 3. Mix in remaining strawberries. 4. Cover and refrigerate. 5. Blend baking mix and 1/4 cup SPLENDA Granular or other sugar substitute in a bowl. 6. Add milk and sour cream. 7. Mix until soft dough forms. 8. Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. 9. Bake 7 to 9 minutes until golden brown. 10. Let stand 10 minutes. 11. Cut in half and layer strawberry sauce and whipped topping in middle.
