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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup sliced fresh strawberries |
1 tablespoon sugar |
2 tablespoons low-sugar strawberry spread, melted |
1/2 cup plus 2 teaspoons all-purpose flour, divided |
1 1/2 tablespoons plus 1 teaspoon sugar, divided |
3/4 teaspoon baking powder |
dash of salt |
1 tablespoon reduced-calorie stick margarine |
2 1/2 tablespoons skim milk |
vegetable cooking spray |
2 tablespoons frozen reduced-calorie whipped topping, thawed |
2 fresh strawberries (optional) |
Directions:
1. Combine sliced strawberries and 1 tablespoon sugar; let stand 20 minutes, stirring occasionally. Stir in melted strawberry spread. Cover and chill.
2. Combine 1/2 cup flour, 1 1/2 tablespoons sugar, baking powder, and salt in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add milk, stirring just until dry ingredients are moistened.
3. Sprinkle remaining 2 teaspoons flour over work surface. Turn dough out onto floured surface, and knead 4 to 5 times. Divide dough; roll to 1/2-inch thickness. Cut into 2 hearts with a 3 1/4-inch heart-shaped cookie cutter (or into rounds with a 3-inch biscuit cutter). Sprinkle with remaining 1 teaspoon sugar. Place on a baking sheet coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned.
4. Slice shortcakes in half horizontally; spoon strawberry mixture evenly over bottom halves. Place top halves of shortcakes on strawberry mixture. Top each with 1 tablespoon whipped topping. Garnish each with a fresh strawberry, if desired.
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