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Sugar-free strawberry shortcake 

 

 

 

What you need:

4 cups strawberries

1/8 cup orange juice

I can sugar free whipped topping

For shortcakes: 

2 1/2 cups biscuit mix (like Bisquick)

1/2 cup Splenda

2 tablespoons butter, melted

1/2 cup milk

1 egg, slightly beaten

What you do: 

1. Slice strawberries. Toss them in the orange juice and refrigerate for at least 2 hours or overnight.

2. Preheat oven to 400 degrees. Mix biscuit mix with Splenda.

3. Add melted butter, milk and beaten egg. Stir until soft dough forms.

4. Form biscuits of about 3 inches in diameter. Place on ungreased baking  sheet.

5. Bake 10-12 minutes.

6. Remove from oven and split with fork while warm.

7. Make 3 layers of cream and strawberries and top with the biscuit top.

8. Enjoy!

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