Mother's Day Dishes: Tips & Recipes for Kids (cont.)
2 1/3 cups Bisquick reduced fat baking mix
1/2 cup lowfat milk
1 tablespoon canola oil
2 tablespoons corn syrup
Light Cool Whip or canned (pressurized) light whipped cream (amount optional)
1/2 cup powdered sugar
4 cups (about 2 baskets) strawberries
- Preheat oven to 425 degrees. Measure Bisquick, milk, oil, and corn syrup into large bowl and stir together until a soft dough forms. Knead about 8 times on lightly floured cutting board. Roll dough to 1/2 inch thick.
- Cut out biscuits with a 2-inch biscuit cutter. Place on ungreased cookie sheet. A grownup can bake the biscuits about 8-10 minutes or until golden brown.
- While the shortcakes are baking, prepare the strawberries. Start by washing them, and cut out the green tops using a plastic knife. Then, slice the strawberries with the plastic knife. Put them in a medium bowl and sprinkle with 1/2 cup powdered sugar.
- Split shortcakes with plastic knife. Top each half with sliced strawberries. Then top each half with a dollop of light dessert topping or light whipped cream.
Makes 10 mini strawberry shortcakes
Per serving: 164 calories, 3 g protein, 31.5 g carbohydrate, 4 g fat, 1 mg cholesterol, 1 g fiber, 362 mg sodium. Calories from fat: 22 percent. (2 tablespoons of pressurized canned whipped cream adds 20 calories,2 gram fat, 1 g saturated fat, and 4 mg cholesterol to each serving)
More ways to make Mom's day special!
Originally published April 25, 2003.
Medically updated April 2006.
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