Dessert

Light Strawberry Shortcake Dessert is for Dessert.

Light Strawberry Shortcake Dessert takes 60 minutes to prepare.

Light Strawberry Shortcake Dessert takes 20 minutes to cook.

Light Strawberry Shortcake Dessert makes 12 servings.

The ingredients for Light Strawberry Shortcake Dessert are:

For biscuits:

2 c Hodgson Mill Whole Wheat Pancake Mix
1/3 C water
1/4 C skim milk
1/5 C butter
2 T Splenda

For filling:

1 tub Cool Whip Lite
4 oz Neufchatel cheese
4 oz fat free Greek yogurt

For strawberries:

3 C fresh strawberries, sliced
1 T Splenda
1/2 12 oz container sugar free strawberry glaze

Here is how you make Light Strawberry Shortcake Dessert:

Cook biscuits first: Mix biscuit ingredients lightly. Will be crumbly. Drop by spoonfuls onto ungreased cookie sheet to make 10 biscuits. Cook in 425 degree oven for 12 minutes. Remove and cool completely.When the biscuits are cool, mix filling ingredients until well blended.Toss sliced strawberries and Splenda together.In a dessert dish, crumble half of cooled biscuits to bottom of dish. Top with half of Cool Whip filling, half of strawberries, and drizzle with half of glaze. Repeat until all ingredients are used. Top with a drizzle of strawberry glaze.Serving Size: Makes 12 generous servingsNumber of Servings: 12Recipe submitted by SparkPeople user BECCAPAX.

The nutritional information for Light Strawberry Shortcake Dessert is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 189.0

• Total Fat: 8.0 g
• Cholesterol: 15.4 mg
• Sodium: 227.9 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 2.9 g
• Protein: 4.2 g