Strawberry Shortcake Kabobs

• 1 1/2 cups white whole-wheat flour
• 1 tablespoon white sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons cold unsalted butter
• 3/4 cup low-fat buttermilk
• 2 tablespoons unsweetened applesauce
• 12 (6 inch) bamboo skewers
• 1 quart fresh strawberries, hulled and halved horizontally
• 3/4 cup low-fat frozen whipped topping (such as Cool Whip(R) Lite), thawed (optional)

1. Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
2. Mix flour, sugar, baking soda, and salt together in a bowl; cut in cold butter using a pastry blender or your hands until crumbly.
3. Stir buttermilk and applesauce together in a separate bowl; pour into the flour mixture until dough comes together and is sticky. Using 2 spoons, drop dough into about 1/2 tablespoon-size mounds onto the prepared baking sheet, making 36 total mounds.
4. Bake in the preheated oven until the bottoms are slightly browned, 4 to 5 minutes. Cool biscuits.
5. Thread 3 biscuits onto each skewer, alternating with 3 strawberries halves, until all the ingredients are used. Top each skewer with whipped topping.

flour, white sugar, baking soda, salt, cold unsalted butter, lowfat buttermilk, unsweetened applesauce, bamboo skewers, fresh strawberries, lowfat

Taken from www.allrecipes.com/recipe/244673/strawberry-shortcake-kabobs/ (may not work)