Strawberry Shortcake 4

Course : Cakes
Serves: 1
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4 cups fresh strawberries -- (2 pints) sliced and sweetened
2 cups all-purpose baking mix
1/2 cup water
2 tablespoons dry nestlÉ carnation nonfat dry milk
2 tablespoons granulated sugar
2 tablespoons melted butter or margarine
1 Cup whipped cream

Preparation / Directions:

COMBINE baking mix, water, dry milk, sugar and butter in small bowl; mix well. Drop by heaping tablespoons onto ungreased baking sheet to make four large shortcakes. BAKE in preheated 400ø F. oven for 10 to 13 minutes or until just golden. Cool slightly. Split shortcakes in half crosswise. Spoon strawberries over bottom half; top with other half. Top with whipped cream before serving. NOTE: A mixture of fresh blackberries, blueberries, or raspberries may be used in place of strawberries.


Nutritional Information:

274 Calories (kcal); 2g Total Fat; (5% calories from fat); 3g Protein; 66g Carbohydrate; 0mg Cholesterol; 10mg Sodium

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