Mini Strawberry Shortcake
Who doesn't love biscuits, whipped cream, and strawberries? Put them all together and you've got an out-of-this-world treat -- strawberry shortcake!
- 2 1/3 cups Bisquick® reduced fat baking mix
- 1/2 cup low fat 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
1. 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.
2. 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.
3. 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.
4. 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.
10 mini strawberry shortcakes
Per serving (without cream): 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)
SOURCE: ©WebMD 2003.
©2003-2006 WebMD Inc.
Last Editorial Review: 2/14/2006