Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f. stir bisquick mix, milk, sugar and butter until soft dough forms. drop by 6 spoonfuls onto ungreased cookie sheet. bake 12 minutes or until golden brown. split warm shortcakes. fill and top with strawberries and whipped topping. (sweeten strawberries before making shortcakes so sugar has time to dissolve;for each quart of sliced strawberries, stir in 1/2 cup sugar).

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.