Serves: 8
Total Calories: 67
1. In a medium bowl, crush 1 1/2 cups of the strawberries with a fork or potato masher. Slice the remaining whole berries into quarters and add to the crushed berries. Gently stir in the sugar and set aside for 10 minutes.
2. Place a biscuit on each of 8 serving plates split with a fork and top each with 1/2 cup of the strawberry mixture. Garnish each with 2 Tbsp of whipped topping.
EXCHANGES
2 Carbohydrate
1 Fat
NUTRITION FACTS
Calories 197
Calories from Fat 55
Total Fat 6g
Saturated Fat 4g
Cholesterol 12mg
Sodium 217mg
Carbohydrate 32g
Dietary Fiber 3g
Sugars 11g
Protein 4g
This Strawberry Shortcake recipe is from the Forbidden Foods Diabetic Cooking Cookbook. Download this Cookbook today.
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