Very Strawberry Shortcake

I was in the mood for dessert for this recipe. Looked everywhere but everything was either crazy unhealthy, or would turn out to be crazy expensive. Then I stumbled on this little beauty in the April 2010 issue of Food Network Magazine. My heart soared when I read through the recipe, then I ran to get the ingredients as soon as I could.

The only thing is that the portion size is small. Of course, no matter how healthy I want to be, I wanted a gigantic shortcake with little calories. I'm thinking like a crazy person now! Even though it was small, it was still satisfying. The biscuit was soft, the strawberries were sweet, and the whipped cream was delectable as always. If you are looking for a small low calorie dessert...look no further! :)

This is a Splenda recipe featured in the magazine, so it is based around this no-calorie sweetener. 

I love the taste of the strawberries after they soaked in the balsamic vinegar. Yum!

These were a little smaller than the 1/2 inch the recipe called for...oops.

Since I made the biscuits a little small, I just used two to make the shortcake.

Very Strawberry Shortcake
Food Network Magazine--April 2010 Issue


Ingredients:
Filling:
3 cups fresh strawberries
2 tablespoons Splenda, No Calorie Sweetener, Granulated
2 teaspoons balsamic vinegar

Shortcake:
2 1/2 cups reduced-fat biscuit mix
1/3 cup Splenda, No Calorie Sweetener, Granulated
1 cup plain fat-free yogurt
1 1/2 teaspoon vanilla extract

Fat-free whipped topping thawed
Mint Sprigs (optional)

Directions:
Filling:

1. Stir together strawberries, 2 tablespoons Splenda and balsamic vinegar; let stand 1 hour, stirring occasionally.

Shortcake:

1. Preheat oven to 425'
2. Combine biscuit mix and 1/3 cup Splenda in a large bowl.
3. Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
4. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2 inch thickness. Cut with a 2 1/4 inch biscuit cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes.
5. Serve warm with sliced strawberries. Garnish, if desired.

Makes 12 servings.

Nutrition: (1 shortcake with 1/4cup of strawberries) Calories 120, Fat 10g, Cholesterol 0mg, Carb 25g, Fiber 2g, Protein 4g, Sugar 6g