Grandmas Diabetic Friendly Strawberry Shortcake Recipes

DIABETIC STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425 degrees.
• Mash two cups of strawberries and add 1/2 SPLENDA Granular or other sugar substitute.
• Mix in remaining strawberries.
• Cover and refrigerate.
• Blend baking mix and 1/4 cup SPLENDA Granular or other sugar substitute in a bowl.
• Add milk and sour cream.
• Mix until soft dough forms.
• Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes.
• Bake 7 to 9 minutes until golden brown.
• Let stand 10 minutes.
• Cut in half and layer strawberry sauce and whipped topping in middle.

DIABETIC STRAWBERRY SHORTCAKE

Steps:

• In a large bowl, mix flour, baking powder and salt. Cut in shortening. Mix in egg. Add 1/3 cup milk. Slowly add as much milk as needed to make a non-sticky dough. Pat dough out on floured surface. Cut rounds with biscuit cutters or drinking glasses. Place on ungreased cookie sheet and bake for 10 mins 450F til lightly browned.
• Split in half.
• If desired, spread each half with butter.
• Sprinkle artificial sweetener over strawberries and mix well.
• Spoon strawberries over biscuit halves.
• Top with whipped topping.

GRANDMA'S DIABETIC FRIENDLY STRAWBERRY SHORTCAKE

Steps:

• 1. Core and cut all strawberries in half. Set aside.
• 2. Mix cream cheese with cool whip in a mixer on medium speed until smooth. Add packet of sugar-free strawberry jello mix. Mix until completely incorporated.
• 3. Spread Strawberry frosting over Angel Food cake. Cover with strawberries and enjoy!