Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: crush 40 of the wafers; mix with 3 tablespoons of the sugar and the margarine until well blended. press firmly onto bottom of 13x9-inch baking pan; set aside. pour milk into large bowl. add dry pudding mixes. beat with wire whisk 2 minute or until well blended. gently stir in whipped topping. spread half of the pudding mixture over crust; top with remaining 24 wafers. cover with remaining pudding mixture. refrigerate at least 3 hours. meanwhile, toss strawberries with remaining 1 tablespoons sugar. cover and refrigerate until ready to serve. cut dessert into 24 squares. serve each square topped with about 2 tablespoons of the strawberry mixture. refrigerate leftovers.

Target recipe: preheat oven to 425 degrees. mash two cups of strawberries and add 1/2 splenda granular or other sugar substitute. mix in remaining strawberries. cover and refrigerate. blend baking mix and 1/4 cup splenda granular or other sugar substitute in a bowl. add milk and sour cream. mix until soft dough forms. drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. bake 7 to 9 minutes until golden brown. let stand 10 minutes. cut in half and layer strawberry sauce and whipped topping in middle.