lumicero/recipes-ing2inst huggingface dataset:
Title: Fruit Dessert
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1/2 margarine
- 1 cream cheese
- 2 powdered sugar
- 1 blackberries
- 2 raspberries
- 6 lemon juice
- 1 sugar
- 1 cornstarch
- 1/2
Instructions:
1. Crust:
2. Mix all ingredients together and put into a 9 X 13 baking pan.
3. Bake at 350 until lightly browned about 10-20 minutes.
4. Remove from oven and cool.
5. Filling:
6. Blend together all ingredients and spread evenly over the cooled crust.
7. Topping:
8. Combine all ingredients in a small saucepan and cook until stiff. When cool, put on top of the filling.
9. Refridgerate several hours before serving.
Title: Wild Berry Cupcakes
Ingredients:
- 1 whole wheat flour
- 1 oatmeal
- 2 baking powder
- 1/2 baking soda
- 1/2 low-fat milk
- 1 1/2 soymilk
- 1/4 butter
- 1/2 brown sugar
- 1 granulated sugar
- 2 egg
- 1/2 berries
Instructions:
1. Preheat oven to 350°F.
2. Mix the dry ingredients well; set aside.
3. Put milk and butter in a pot of about 4 quarts, warm the milk slightly and slowly just to melt the butter.
4. Move the pot away from fire, stir in sugar (this will cool down the pot so as not to cook the next ingredients), and then the egg, nuts and the dry ingredients. Mix well. The batter can be thick. Fold in the berries gently.
5. Bake in cups for about 12-15 minutes until golden.
Title: Fruit and Spinach Salad
Ingredients:
- 1 raisins
- 4 mayonnaise
- 1/4
Instructions:
1. Drain fruit cocktail, reserving 1 tablespoon of the liquid.
2. In a large bowl, combine fruit cocktail, spinach and raisins.
3. Toss gently to mix.
4. For dressing, combine reserved liquid and mayonnaise.
5. Cover and chill spinach mixture and dressing separately for a least one hour.
6. Before serving, add dressing to the spinach mixture.
7. Toss gently to coat.
Title: Duddy Rice Krispies Treats
Ingredients:
- 2 butter flavor shortening
- 1/4 water
- 5
- 1
Instructions:
1. In a microwave-safe bowl, combine chocolate chips and shortening.
2. Cover and microwave on high until chocolate is melted, about 1-2 minutes.
3. Stir until blended.
4. Mix in cereal until well coated.
5. In another microwave-safe bowl, combine Milk Duds and water.
6. Cover and microwave on high for 30-40 or until mixture is pourable.
7. Blend well.
8. Stir into cereal mixture.
9. Spread into a buttered 13x9 pan.
10. Cover and refrigerate for 30 minutes or until firm.
11. Cut into bars.
Title: Dream Squares
Ingredients:
- 3/4 margarine
- 1 icing sugar
- 2 margarine
- 1 vanilla
- 1/4 margarine
- 1 eggs
- 1/2
- 2
- 6
Instructions:
1. BASE: Melt 3/4 cup margarine. Add graham crumbs. Press half the mixture into an 8-inch square baking pan. Bake for10 minutes at 350°F Cool completely.
2. FILLING: Combine icing sugar, cocoa, margarine and vanilla. Beat with electric mixer for 3 minutes. Pour over first mixtue.
3. MIX: Combine melted margarine, beaten eggs and cocoa. Mix well. Pour over top of filling and put the rest of the crumbs on top.
4. Refrigerate for 2 hours and serve.
Title: Walnut Biscotti With Dark Chocolate
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 walnuts
- 1 1/2
- 12
Instructions:
1. Combine butter, sugar and eggs and mix well with electric mixer. Beat in vanilla and almond extracts.
2. Combine flour, baking powder, baking soda in separate bowl and mix. Stir in chopped nuts and then add all to the egg mixture. The batter will be very stiff and sticky. Cover the dough with plastic wrap and refrigerate for 1 hour (or overnight).
3. With floured hands and board, divide the dough into two portions and shape each into a loaf about 12 inches long. (like a loaf of french bread).
4. Grease a 10x14 inch pan and place both loaves on the sheet, leaving at least 3" between them. (This is important or they will expand into each other!) Flatten each loaf slightly, and as evenly as possible.
5. Place in a preheated 400 dgree oven and bake 20 minutes. Remove baking sheet from oven and place on a wire rack to cool slightly. Lower oven temperature to 375.
6. While the loaves are still warm (but not hot), slice them into diagonal slices about 1/3" - 1/2" thick. Arrange the slices on an ungreased baking sheet and return to the oven to bake for 15 minutes at 375. (Do not brown).
7. Place on a wire rack to cool completely.
8. If desired, melt dark chocolate according to package directions in a large shallow bowl or pie plate. Dip bottom edge of each biscotti in chocolate and lay on its side on wax paper to cool.
9. When completely cool, stack into container, separating layers with wax paper if you've dipped them in chocolate.
Title: Decorating Icing
Ingredients:
- 1 confectioners' sugar
- 4 water
- 1/3 lemon juice
- 2 -4 vanilla
- 1/2
Instructions:
1. In a large bowl beat all ingredients (except food colouring) with an electric mixer at medium speed until just combined and smooth (about 1 minute).
2. Increase speed to high and beat icing until stiff peaks form, it will take about 3 minutes if you are using a heavy-duty stand mixer, and 4-5 minutes for a hand mixer.
3. Beat in food colouring (if using).
4. **NOTE** If you are planning to spread the icing instead of piping onto cookies, you might need to whisk in more water (a teaspoon at a time) to acheive the desired spreading consistancy.
Title: Molasses Spice Cookie Balls
Ingredients:
- 1 1/2 sugar
- 3/4 butter
- 1/4 molasses
- 1 egg
- 2 flour
- 1/4 salt
- 2 baking soda
- 1 1/2 cinnamon
- 1/2 ground cloves
- 1 1/2 ginger
Instructions:
1. Preheat oven to 350°F
2. Mix all ingredients together except 1/4 cup sugar. Form one-inch balls. Coat with remaining sugar.
3. Place on ungreased baking sheet; bake 10 minutes.
Title: Kiwi, Pistachio and Mint Trifle
Ingredients:
- 3 bananas
- 1/4 mint leaf
- 2 lime juice
- 2 honey
- 1 ladyfingers
- 3 low-fat vanilla yogurt
- 8 kiwi fruits
- 1/3 roasted pistachios
- mint sprig
Instructions:
1. Blend bananas, chopped mint, lime juice and honey in small bowl.
2. Line bottom of 5x12-inch ceramic terrine mold (or 3x9-inch loaf pan) with 1/3 of lady fingers.
3. Top with layers of 1/3 of yogurt, 1/3 of kiwi slices, half of banana mixture and half of pistachios.
4. Repeat all layers once. Top with remaining 1/3 lady fingers, yogurt and kiwis. Cover and chill up to 3 hours.
5. Garnish with mint sprigs; serve.
Title: Chocolate Crepe Batter
Ingredients:
- 3 eggs
- 1 1/4 buttermilk
- 1/2 vanilla extract
- 1 plain flour
- 2 1/2 sugar
- 2 1/2 butter
- 2
Instructions:
1. Beat the eggs, then add the buttermilk and vanilla and mix well by hand or in an electric blender. We use a blender because it mixes well and is easy to pour from.
2. Sift the flour with the sugar and cocoa and slowly add to the egg and buttermilk mixture.
3. Stir in the melted butter or vegetable oil and blend thoroughly.
4. If beating by hand, strain the mixture through a sieve to remove any lumps.
5. Set aside and allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
6. Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
7. You can roll these with strawberries inside and top with whipped cream. Be adventuresome and try it with whatever sounds good with chocolate!
Title: Spoon Cookies
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 2 vanilla
- 2 all-purpose flour
- 1 baking soda
- 1/8 salt
- 1/3
Instructions:
1. Make Dough:.
2. Fill kitchen sink with about 2 inches of cold water.
3. Melt butter over moderate heat in a 2-to 3- quart saucepan and cook, stirring, until butter is golden with a nut-like fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.).
4. Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes.
5. Remove pan from sink and stir in sugar and vanilla.
6. Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms.
7. Shape into a ball, wrap in plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop.).
8. Form and bake cookies:.
9. Put oven rack in middle position and preheat oven to 325*.
10. Press a piece of dough into bowl of teaspoon, then slide out and place, flat side down, onto ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet.
11. Bake cookies until just pale golden, 8 to 15 minutes, cool cookies on the sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.
12. Assemble cookies:.
13. Heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.
14. Spread the flat side of a cookie with a thin layer of preserves. Sandwich with the flat side of another cookie.
15. Continue with remaining cookies, then let stand until set, about 45 minutes.
16. Transfer cookies to an airtight container and wait 2 days before eating.
17. Cooks notes:.
18. Dough can be made 12 hours before baking and chilled, covered. Bring to room temperature to soften slightly before forming cookies, about 30 minutes.
19. Cookies keep in an airtight comntainer at room temperature for about 2 weeks.
Title: Lighter Snicker's Salad
Ingredients:
- 1 fat free cream cheese
- 1 Cool Whip Free
- 4 -6 granny smith apples
- 2 sugar-free instant vanilla pudding mix
- 6 fat free sugar-free instant cheesecake pudding mix
Instructions:
1. Mix cream cheese, Cool Whip, and powdered sugar until thoroughly blended.
2. Cut Snickers into bite size chunks and add to cream cheese mixture.
3. Chop the apples into chunks and stir in .
4. Chill 1 hour before serving.
Title: Hostess Cupcakes
Ingredients:
- 1/2 flour
- 2 flour
- 2 1/2 cocoa powder
- 3/4 baking soda
- 1/4 salt
- 1/2 sugar
- 1/2 water
- 3 distilled white vinegar
- 1 1/2 vanilla extract
- 1 heavy whipping cream
- 1 white chocolate
- 6 bittersweet chocolate
- 3 boiling water
- 3 cream of tartar
- 1 confectioners' sugar
- 1/2
- 2 -3
Instructions:
1. Make the cupcakes - Position a rack in the center and preheat oven to 325°F Lightly butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.
2. Into a medium bowl, sift together the flour, cocoa, baking soda and salt. Mix in the sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend until smooth. (The batter will be very thin.).
3. Spoon the batter into the prepared cups. Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes. Remove the cupcakes from the pans and finish cooling on the rack.
4. To Make the filling - In a heavy medium saucepan over medium-high heat, bring the cream to a boil. Add the white chocolate and remove from heat. Let the mixture stand briefly; stir until smooth. Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally. (To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.) With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.
5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.
6. To Make the glaze - Place the chocolate in a small bowl. Whisk in the boiling water and blend until smooth. One at a time, dip the top of each cupcake into the warm glaze. Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to set the glaze.
7. To Make the icing - In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar. Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing. Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes. Serve at room temperature. The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.
Title: Licheeneh Ma Zahr
Ingredients:
- 6 oranges
- ground cinnamon
- powdered sugar
- strawberry
- kiwi fruit
- of fresh mint
Instructions:
1. Slice the fruit and arrange on a pretty serving platter.
2. Sprinkle fruit with a splash of orange blossom water (about 1/2 tablespoon), ground cinnamon and powdered sugar.
3. Cover and set aside to allow flavors to intensify. You can refrigerate the fruit but should serve at room temperature.
4. Just before serving, add another sprinkle of powdered sugar and garnish with fresh herbs of choice such as lemon verbena or fresh mint.
5. Servings estimated.
Title: Red Cherry Pie
Ingredients:
- 2 tart cherries
- 3/4 sugar
- 1/4 cornstarch
- 1 cornstarch
- 1/4 ground cinnamon
- 1/2
- 5
- 1
Instructions:
1. Drain cherries, reserving 1cup juice; set cherries aside.
2. Combine 3/4c sugar, cornstarch, and cinnamon in a medium saucepan; stir mixture to remove lumps. Stir cherry juice into sugar mixture. Cook over medium heat, stirring constantly, till smooth and thickened. Remove from heat; stir in cherries, 1/2c sugar, butter and almond extract. Stir in food coloring.
3. Line a 9" pie plate with half of pastry. Pour cherry mixture into the pastry shell.
4. Cover with top crust. Trim edges of pastry; seal and crimp edges. Cut slits in top of crust for steam to escape. Bake at 425 degrees for 45 to 55 minute or till golden.
Title: Fresh Fruit Macedonia
Ingredients:
- 4 dry white wine
- 1 sugar
- 1/4 lemon juice
- 1
Instructions:
1. If necessary, peel fruits and cut into bite-size pieces to make 4 cups.
2. Combine wine, sugar, and lemon juice.
3. Pour wine mixture over fruits; stir gently to mix.
4. Cover; refrigerate for 1 to 2 hours.
5. To serve, top with dollop of whipped cream, if desired.
Title: Maine Blueberry Gateau
Ingredients:
- 1 flour
- 1 baking powder
- 1/2 kosher salt
- 4 unsalted butter
- 1 sugar
- 1/4 vanilla
- 2 eggs
- 1 blueberries
- 1 lemon juice
- confectioners' sugar
Instructions:
1. Preheat the oven to 350°.
2. Lightly grease a 9-inch springform pan and dust with flour. (You can also make this cake in a 9-inch cake pan that has been greased and dusted with flour, and lined on the bottom with parchment paper.).
3. In a bowl, combine 1 cup of the flour with baking powder and salt and set aside.
4. Using an electric mixer on medium-high to high speed, cream the butter, sugar and vanilla until light and fluffy, about 3 minutes. Add the eggs one at a time and continue beating until well blended. Reduce the speed to low and gradually add the flour mixture. Beat until smooth. pour the batter into the prepared pan.
5. In a medium bowl, combine the blueberries with the remaining teaspoon of flour and the lemon juice. Spoon berry mixture over batter.
6. Bake for 1 hour at 350° or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. If using a springform pan, slide a thin knife around the edges of the cake to release it from the pan before you release and remove the springform. (If using a cake pan, slide a knife around the edges of the cake and invert it onto a cake rack. Transfer the cake to a platter, berry side up.) Dust with confectioner's sugar before serving.
Title: Raw Vegan German Chocolate Cake
Ingredients:
- 20 dates
- 3/4 coconut oil
- 4 vanilla
- 1/2 salt
- 7 -9 coconut milk
- 2 1/2 walnuts
- 1/2 vanilla
- 5 salt
- 1 coconut flakes
- 2 dates
- 1/4 vanilla
- 3 salt
- 3/4 coconut oil
- 1/2
- 1 1/2
- 1/2
- 3
- 4
- 1/4
- 2
Instructions:
1. For the cake:.
2. Place date paste, coconut oil, vanilla and salt in a mixer bowl. Add flour 1 cup at a time until you have a cookie dough consistancy. Try not to allow batter to become either too dry or too wet. Mix until smooth. Fill two 8" cake rounds (the kind with pop out bottoms). Put the cakes in the freezer while you do the next step.
3. For the filling:.
4. Process 4 cups walnuts, agave, vanilla and salt until smooth. In a bowl combine this mixture with the remaining walnuts and 3 cups coconut flakes.
5. Take the cakes out of the freezer and then spread mixture on top of both cakes. You may have some leftover (eat it with a spoon!).
6. Put the cakes back in the freezer while you make the frosting.
7. For the frosting:.
8. Put all ingredients except for the last two in a blender until smooth. After it is smooth, add the final two ingredients and blend for about 30 secs. Pour into a bowl and place in the fridge for 20 minutes or until it becomes thicker.
9. Assembly:.
10. Remove the cakes from the cake pans by taking a butter knife and sliding it between the pan and cake to release it from the sides. Lift it from the bottom. Then take a large knife and slice between cake bottom and pan. Set on a dish, then repeat process with remaining cake. Place one cake on top of the other, then frost. Decorate with shredded coconut.
11. Cake will not keep for longer than three days. You can freeze the leftovers in individual slices to make it last longer.
Title: Creamy Peanut Butter Frosting With Chocolate Morsels
Ingredients:
- 3 cream cheese
- 1/2 brown sugar
- 1 vanilla
- 1/2 sour cream
- 6 creamy peanut butter
- 1/4 buttermilk
- 2 powdered sugar
- 1/4 heavy whipping cream
- 1
Instructions:
1. Place cream cheese into a heavy duty mixer and mix on high until fluffy. Add the brown sugar and continue mixing about 2 minutes more until creamy.
2. Add the vanilla, sour cream and peanut butter and mix until well blended.
3. Add the powdered sugar one cup at a time until 1/2 of it is blended.
4. Once thick add the buttermilk all at once. Mix on high for 30 seconds.
5. Add the remaining powdered sugar and drizzle in the heavy cream to the appropriate consistency.
6. Beat on high until fluffy.
7. On the slowest speed, blend in the chocolate morsels.
8. ENJOY!
Title: Liisa's Sugar Cookies
Ingredients:
- 1 margarine
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 3 flour
- 2 cream of tartar
- 1 baking soda
- 1 salt
Instructions:
1. Sift together flour, cream of tartar, salt and baking soda. Cream margarine and sugar. Add to creamed mixture the eggs and vanilla.
2. Mix until combined well.
3. Add in the sifted dry ingredients. Roll and flour on cutting board. Cut into desired shapes. Sprinkle with sugar.
4. Bake at 350 about 8-10 minutes.
Title: Magical Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 Splenda granular
- 1 egg
- 1 vanilla extract
- 1/3 Splenda granular
Instructions:
1. Preheat the oven to 350 degrees F.
2. Cover a large baking sheet with parchment paper.
3. In a mixing bowl, combine the peanut butter, Splenda, the egg, and vanilla, and stir well with a spoon -- it will be sticky.
4. Roll the dough into balls the size of walnuts (I use a melon baller).
5. Drop ball into additional Splenda and roll to cover with sugar.
6. Place the balls on the prepared baking sheet.
7. With a fork press a crisscross design on each cookie.
8. Bake for 12 minutes.
9. Cool slightly before removing from pan.
Title: Easy Apricot Crescents
Ingredients:
- 1 coconut
- 1/4 pecans
- 1/4 powdered sugar
- 1/4
Instructions:
1. Heat oven to 350*.
2. Seperate crescent rolls into 8 pieces.
3. Spread equal parts jam, coconut, and pecans on each roll.
4. Roll up and place seam side down on lightly greased baking sheet.
5. Bake for 10 minutes, or until golden brown.
6. Sprinkle with powdered sugar while still warm.
Title: Pita Bread Dessert
Ingredients:
- 1 cream cheese
- 1 butter
- cinnamon
Instructions:
1. Take a round sesame seed pita bread and cut in half.
2. Spread inside of each half some cream cheese.
3. On top of each bread half spread a little butter, apricot jam and sprinkle with a small dash of cinnamon.
4. Bake in a 350 degree oven until crispy.
Title: Peanut Butter & Chocolate Bars
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
- 1 chocolate chips
Instructions:
1. Preheat oven to 350. Mix peanut butter, egg & sugar in large bowl.
2. Spread mixture evenly over entire surface of cookie sheet.
3. Bake for about 15 minutes, until lightly brown.
4. Remove from oven & sprinkle chocolate chips over the whole thing. Cover loosely with tin foil, & wait 5-10 minutes -- chips should be all melty.
5. Spread chocolate like frosting over the whole surface.
6. Cool in refrigerator before cutting into bars.
Title: Queen Pudding
Ingredients:
- 1 milk
- 2 sugar
- 1 lemon, rind of
- 1 eggs
- 2 salt
- 1 caster sugar
- 2
Instructions:
1. Bring the milk to the boil, pour it over the sugar and crumbs, add the lemon rind and beaten yolks; put into a buttered pie dish and stand it in a baking dish containing water.
2. Bake in a moderate oven for about half an hour, or until the centre is quite firm.
3. Take out and spread jam over the top; whip the egg whites and salt until stiff adding the castor sugar slowly.
4. Spread on the pudding, return to a cool oven, and bake until crisp and a pale fawn colour.
5. Chocolate sauce, lemon butter or apple butter may be used instead of jam.
Title: Peach Blueberry Cobbler-Easy With Bisquick
Ingredients:
- 1 Bisquick
- 1 milk
- 1/2 ground nutmeg
- 1/2 cinnamon
- 1/2 butter
- 1 white sugar
- 1 fresh blueberries
- 1/2
- 1
Instructions:
1. Preheat oven to 375; 350 for glass.
2. While oven is preheating, put butter in 8 x 8 x 2 pan, place pan in oven to melt the butter. Keep close watch so that it doesn't burn.
3. Mix together Bisquick, Milk, Nutmeg and Cinnamon.
4. Remove pan with melted butter from oven, pour batter over melted butter. Stir Lightly just to mix all together.
5. Pour Peach Pie filling evenly over batter mixture and then sprinkle Blueberries over top of Peach Pie Filling, DO NOT STIR!
6. Sprinkle Cinnamon Sugar over the top of everything, if you need more than one TBSP it is ok, but be careful that the cinnamon doesn't overwhelm the taste the fruit.
7. Bake for 45-55 minutes or until golden brown.
Title: Orange Twinkie Dessert
Ingredients:
- 8 orange gelatin
- 2 hot water
- 1 crushed pineapple
- 1 vanilla ice cream
- 1/2
- 1
Instructions:
1. Cut twinkies in half length wise, and lay cut side up in a 9x13 pan, lining bottom of pan.
2. Dissolve jell-O in hot water.
3. Add pineapple juice, ice cream and soft drink to Jell-O.
4. Fold pineapple into ice cream mixture, pour over Twinkies.
5. Chill 12 hours or overnight in refrigerator.
Title: Diabetic Strawberry Shortcake
Ingredients:
- 6 strawberries
- 1/2 Splenda granular
- 1 sugar substitute
- 2 low-fat biscuit mix
- 1/4 low-fat biscuit mix
- 1/3 Splenda granular
- 2 sugar substitute
- nonfat milk
- nonfat sour cream
Instructions:
1. Preheat oven to 425 degrees.
2. Mash two cups of strawberries and add 1/2 SPLENDA Granular or other sugar substitute.
3. Mix in remaining strawberries.
4. Cover and refrigerate.
5. Blend baking mix and 1/4 cup SPLENDA Granular or other sugar substitute in a bowl.
6. Add milk and sour cream.
7. Mix until soft dough forms.
8. Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes.
9. Bake 7 to 9 minutes until golden brown.
10. Let stand 10 minutes.
11. Cut in half and layer strawberry sauce and whipped topping in middle.