Strawberry Shortcake

4 cups fresh strawberries, sliced
2 tablespoons granulated sugar
2 packets Sweet 'N Low

In a large bowl, toss the strawberries, sugar, and Sweet 'N Low. Cover. Refrigerate until ready to serve.

Shortcakes
2 cups all-purpose flour
2 tablespoons granulated sugar
2 packets Sweet 'N Low
1 tablespoon baking powder
1/8 teaspoon salt
6 tablespoons reduced-calorie stick margarine
1/3 cup 1% fat milk
1/3 cup reduced-fat sour cream
3/4 cup reduced-fat frozen whipped topping, thawed

Preheat oven to 450 degrees F.

In a large bowl, combine the first 5 ingredients. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the milk and sour cream to make a soft dough. On a lightly floured surface, knead the dough 2 minutes. Press to a 3/4-inch thickness. With a 2 1/2-inch round cookie cutter, cut into 12 biscuits.

Spray a cookie sheet with nonstick cooking spray. Place the biscuits on the cookie sheet 1 inch apart. Bake for 10 to 12 minutes, or until the tops are golden brown. Cool on a wire rack.

To serve, split the shortcakes in half. Spoon 1 tablespoon whipped topping onto the bottom half of each shortcake. Top with approximately 2 tablespoons sliced berries. Replace the tops. Arrange the remaining berries on top of each shortcake.

Makes 12 servings.

Diabetic exchanges: 1 starch, 1/2 fruit, 1 fat