Unlike the familiar little sponge cake, this is just a sweet tender biscuit filled with fresh strawberries that are laced with a splash of balsamic vinegar.

Very Strawberry Shortcake

Strawberry Filling
3 cups sliced fresh strawberries
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons balsamic vinegar

Shortcakes
2 1/2 cups reduced-fat biscuit mix
1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
1 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)

1. Strawberry Filling Directions: Stir together strawberries, 1/3 cup SPLENDA® Granulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
2. Shortcake Directions: Preheat oven to 425°F (220°C).
3. Combine biscuit mix and 1/3 cup SPLENDA® Granulated Sweetener in a large bowl.
4. Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
5. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a 1/2-inch thickness. Cut with a 2 1/4-inch round cutter, reusing dough scraps, if necessary.
6. Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes.
7. Serve warm with sliced strawberries. Garnish, if desired.

Makes 12 servings.

Nutritional Information Per Serving (1/1/2 of recipe): Calories: 120; Calories from Fat: 5; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 350mg; Total Carbs: 24g; Dietary Fiber: 2g; Sugars: 6g; Protein: 4g

Exchanges Per Serving: 1 1/2 Starches

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.