Easy Lighter Strawberry Shortcake

Preparation:  10 min. Cooking: 20 min. Total: 30 min.
Recipe photo
  • 2 Cup lowfat buttermilk baking mix
  • 1 Cup lowfat milk , or half and half
  • 4 Cup strawberries , hulled
  • 3/4 Cup sugar
  • 1 1/4 Tbsp lemon juice
  • 2 Cup light frozen whipped topping
Preheat oven to 425 ℉. Combine first 2 ingredients in a bowl and mix until a soft dough forms. Spoon dough onto an ungreased baking sheet, making 4 normal mounds 2 inch apart. Flatten mounds to about 1 inch thick. Bake 15-18 minutes. Pur'ee half the berries, sugar and lemon juice in a blender or food processor. Slice remaining berries and stir into pur'ee. Split biscuits in half horizontally. Spoon half the strawberry sauce on bottoms of biscuits. Replace tops and drizzle with remaining sauce. Serve with a dollop of topping.
Calories
290 Cal
Fat
7.9 g
Carbs
51 g
Protein
4.7 g
Fiber
2.2 g
Sugar
31 g
Cholesterol
2.2 mg
Sodium
440 mg


Nutrients

Fiber     2.2 g
Fat     7.9 g
Sugar     31 g
Carbs     51 g
Protein     4.7 g
Calories     290 Cal

Fats

Fat, Poly     0.8 g
Fat, Mono     3 g
Fat, Sat     3.6 g
Fat, Trans     0 g
Fat, Percent     25 %

Vitamins

Vitamin, K     4.4 mcg     3.6 %
Vitamin, A     88 IU     2.9 %
Vitamin, B12     0.3 mcg     12 %
Niacin     1.8 mg     11 %
Riboflavin     0.2 mg     18 %
Vitamin, C     46 mg     51 %
Vitamin, D     12 IU     2 %
Vitamin, B6     0.1 mg     4.9 %
Vitamin, E     0.4 mg     2.4 %
Panto, Acid     0.5 mg     9.7 %
Choline     8 mg     1.5 %
Thiamin     0.2 mg     18 %

Minerals

Calcium     120 mcg     12 %
Phosphorus     250 mg     36 %
Magnesium     24 mg     5.6 %
Copper     0.1 mcg     10 %
Fluoride     3.5 mcg     88 %
Zinc     0.4 mg     4 %
Cholesterol     2.2 mg     0.2 %
Sodium     440 mg     29 %
Selenium     4 mcg     7.2 %
Manganese     0.4 mg     5.8 %
Potassium     240 mg     5.1 %
Iron     1.2 mg     15 %