Diabetic Strawberry Shortcake
I found this in an advertisement for splenda.
Steps
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.
Ingredients
strawberries, splenda granular, low-fat biscuit mix, nonfat milk, nonfat sour cream, fat-free whipped topping