3/4 cup reduced-fat frozen whipped topping, thawed
Strawberries: In a large bowl, toss the strawberries, sugar, and Sweet 'N
Refrigerate until ready to serve.
Shortcakes: Heat oven to 450 degrees F.
In a large bowl, combine the first 5 ingredients. Cut in the margarine until
the mixture resembles coarse crumbs. Stir in the milk and sour cream to make a soft
dough. On a lightly floured surface, knead the dough 2 minutes. Press to a 3/4-inch
thickness. With a 2 1/2-inch round cookie cutter, cut into 12 biscuits.
Spray a cookie sheet with nonstick cooking spray. Place the biscuits on the cookie
sheet 1 inch apart.
Bake for 10 to 12 minutes, or until the tops are golden brown.
Cool on a wire rack.
To serve, split the shortcakes in half. Spoon 1 tablespoon whipped topping onto
the bottom half of each shortcake. Top with approximately 2 tablespoons sliced berries.
Replace the tops. Arrange the remaining berries on top of each shortcake.
Makes 16 servings.
Diabetic exchanges: 1 starch, 1/2 fruit, 1 fat
Per serving (1 shortcake with berries and whipped topping): 150 calories,
3g protein, 26g carbohydrate, 4g fat, 1g saturated fat, 1mg cholesterol, 65mg sodium