Diet Strawberry Shortcake
|Packaged biscuit mix||2 Cup (32 tbs)|
|Fresh strawberries/One 16-ounce package frozen unsweetened strawberries, thawed||1 Pound|
|Unsweetened grapefruit juice||1⁄4 Cup (4 tbs)|
|Granulated sugar replacement||2 Tablespoon|
|Skim milk powder||3⁄4 Cup (12 tbs)|
|Ice water||1⁄4 Cup (4 tbs)|
|Diet margarine||2 Tablespoon|
1. Prepare biscuit mix according to label directions; cut dough into biscuits 1/2 inch thick and 2 1/2 inches in diameter. Bake according to label directions. Reserve 2 biscuits for dessert. Cool, wrap and freeze remaining biscuits for later use.
2. Slice strawberries to measure 2 cups; toss with grapefruit juice and sugar replacement.
3. Using electric mixer at high speed, make "cream" by beating together skim milk powder and ice water in small bowl until frothy and stiff.
4. To assemble shortcake, split 2 biscuits in half and set halves on 4 individual dessert plates. Spread each with 1 1/2 teaspoons diet margarine; top each with 1/2 cup sliced strawberries and juices and 1/4 cup "cream."