Ingredients for Diabetic Strawberry Shortcake
- 4 cups fresh strawberries
- Splenda Granular
- Low Fat Biscuit Mix
- Nonfat Milk
- Nonfat Sour Cream
- Fat Free Whipped Topping
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How to Make Diabetic Strawberry Shortcake
- Preheat oven to 425°F (220°C).
- Mash 2 cups fresh strawberries. Add ½ cup Splenda granular (or other sugar substitute) and mix well.
- Gently fold in the remaining 2 cups of sliced strawberries.
- Cover and refrigerate the strawberry mixture while you prepare the shortcakes.
- In a large bowl, combine 1 box (15.25 oz) of your favorite sugar-free baking mix and ¼ cup Splenda granular (or other sugar substitute).
- Add ½ cup milk and ¼ cup sour cream to the dry ingredients.
- Mix until a soft dough forms. Do not overmix.
- Drop rounded tablespoons of batter onto a greased baking sheet, leaving space between each shortcake. Aim for 6 shortcakes.
- Bake for 7-9 minutes, or until golden brown.
- Remove from oven and let cool on the baking sheet for 10 minutes.
- Carefully cut each shortcake in half horizontally. Layer the chilled strawberry mixture and your favorite sugar-free whipped topping between the shortcake halves.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
32g
Fat
0g
Carbs
4g
