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Easy Strawberry Shortcake

Categories: Kid-friendly, Low-fat, Sweet
Type: Desserts and Baked Goods

This speedy but sensational dish piles on healthy, fresh strawberries.

Serves: Serves: 5


  • 5 cups sliced fresh strawberries
  • 3/4 cup Sugar Twin or Sprinkle Sweet
  • 1/4 teaspoon ground cinnamon
  • 1 (7.5-ounce) can Pillsbury refrigerated buttermilk biscuits
  • 10 tablespoons Cool Whip Lite

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  1. Preheat oven to 400 degrees.
  2. In a large bowl, mash 2 cups strawberries with a fork or potato masher. Stir in 1/2 cup Sugar Twin. Add remaining 3 cups strawberries. Mix well to combine.
  3. Refrigerate while preparing shortcakes.
  4. In a small saucer, combine cinnamon and 1/4 cup Sugar Twin. Separate dough into 10 biscuits.
  5. Place one biscuit on top of another and firmly press together to form 5 shortcakes. Lightly spray each shortcake with butter-flavored cooking spray, then dip shortcakes in cinnamon mixture.
  6. Place shortcakes on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown.
  7. For each serving, split 1 shortcake, spoon 1/3 cup strawberry sauce over bottom, replace top, spoon about 1/3 cup strawberries over top, and garnish with 2 tablespoons Cool Whip Lite.

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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