Strawberry Shortcake Kabobs

• 1A1/2 cups whole-wheat white flour
• 1 tsp baking soda
• A1/4 tsp salt
• 1 Tbsp sugar
• 2 Tbsp unsalted butter, cold
• 2 Tbsp unsweetened applesauce
• A3/4 cup low-fat buttermilk
• 1 quart container fresh strawberries, hulled and sliced in half horizontally (about 20)
• 12 six-inch bamboo skewers
• Optional:
• Light Cool WhipA(R) topping

1. 1. Preheat the oven to 400Au0b0 F and line two baking sheet with parchment paper or spray with nonstick cooking spray.
2. 2. In a large bowl, stir together the flour, baking soda, salt, and sugar.
3. 3. Cut in the cold butter into the dry ingredients with a pastry blender or clean hands.
4. 4. In a small bowl, stir together the applesauce and buttermilk. Pour the wet ingredients into the dry ingredients until the dough comes together; it will be sticky.
5. 5. Using two spoons, drop the dough in about A1/2 tablespoon-sized mounds on the prepared baking sheet. There should be 36 biscuits total. Bake for 4-5 minutes until the bottoms are slightly browned.
6. 6. When the biscuits are cool, assemble the kabobs by alternating three biscuits and three strawberry slices on each skewer.
7. 7. To serve, dollop Light Cool WhipA(R) Topping if desired.

flour, baking soda, salt, sugar, unsalted butter, unsweetened applesauce, lowfat buttermilk, fresh strawberries, skewers, whipucuae topping

Taken from www.epicurious.com/recipes/member/views/strawberry-shortcake-kabobs-58392984 (may not work)