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Warm Minted Sweet Biscuits with Strawberries and Cream recipe

Strawberries take on a new dimension inthis sensational dessert – perfect for company.

Recipe: Warm Minted SweetBiscuits with Strawberries and Cream

Biscuits:
3 cups all-purpose flour
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/2 tablespoons baking powder
1 teaspoon salt
3/4 cup vegetable shortening
2 large eggs
1/2 cup 2% reduced fat milk
2 tablespoons chopped mint
Strawberries:
7 cups fresh strawberries
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons Grand Marnier* liqueur
Whipped Cream:
1/2 cup heavy cream
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon vanilla extract
8 sprigs fresh mint for garnish

  • Preheat oven to 325°F (160°C).
  • To make the biscuits: Sift together theflour, baking powder and salt into a medium mixing bowl. AddSPLENDA® Granulated Sweetener and mix well. Cut the shorteninginto the flour mixture with a fork, pastry cutter or your fingertips.
  • Whisk together the eggs, milk and thechopped mint, in a small mixing bowl, blending until smooth.Stir the egg-milk mixture into the dry ingredients and mix well.Refrigerate for at least 30 minutes.
  • To prepare the strawberries: Clean thestrawberries. Measure and slice 5 cups of strawberries and placein a mixing bowl. Puree the remaining 2 cups of strawberrieswith 1 cup of the SPLENDA® Granulated Sweetener and the optionalGrand Marnier. Pour over the sliced berries and fold together.Refrigerate until ready to use.
  • To prepare the whipped cream: Whip theheavy cream, SPLENDA® Granulated Sweetener and vanilla togetherusing a wire whisk or the whisk attachment to your mixer. Whipthe cream until soft peaks form. Refrigerate until ready to use.
  • To bake the biscuits: Remove biscuit doughfrom the refrigerator and place on a lightly floured surface.Roll or pat it by hand to an approximate 3/4-inch thickness.Cut the dough with a 3-inch biscuit cutter into 8 shortcakes.
  • Place biscuits on a greased baking sheet.
  • Bake the shortcakes in the oven for 20to 25 minutes, until golden brown.
  • To serve the shortcakes: Slice the shortcakesin half, lengthwise, while they are still hot. Spoon the strawberryfilling on the bottom half of the shortcakes, and top with thewhipped cream. Place the top crust on berries and garnish witha mint sprig.

    Makes 8 servings. Serving Size: 1 biscuit,1 cup strawberries, 2 tablespoons whipped cream
    Preparation Time: 20 Minutes
    Total Time: 1 Hour 15 Minutes

    Nutritional Information Per Serving (1/8of recipe): Calories 500 | Calories from Fat 240 | Fat 27g (sat9g) | Cholesterol 75mg | Sodium 510mg | Carbohydrates 56g | Fiber4g | Sugars 15g | Protein 8g

    *Grand Marnier is a trademark of SocieteDes Produits Marnier-Lapostolle. For dietary purposes, pleasenote that this recipe contains alcohol.

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at www.splenda.com.

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  • Comments

    2 Comments

    Live

    Boil enough linguine or spaghetti for two people. Meanwhile chop a fistful of rocket with a small bunch of chives, and another small bunch of mint or basil or, if you prefer, oregano. Fold all this verdant herbiness into a small tub of ricotta cheese. Loosen this mix with the juice of half a lemon and two tablespoons of olive oil. Season with salt and fresh ground black pepper. Drain the cooked pasta only briefly, leaving it damp, and fold it with the ricotta mix before serving.

    Quick

    Mint sauce blended with milk and ice combined with Belgian chocolate chips topped with cream and a drizzle of chocolate sauce. Already a Coffee Club member?


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