Diabetic Strawberry Shortcake

• 6 cups sliced strawberries
• 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

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.

sliced strawberries, splenda, lowfat biscuit mix, lowfat biscuit mix, splenda, nonfat milk, nonfat sour cream, topping

Taken from www.food.com/recipe/diabetic-strawberry-shortcake-28528 (may not work)