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Strawberry Shortcakes (Diabetic)

1 package fast-rising yeast
2 tablespoons hot water (115*F / 45*C)
1 3/4 cups all-purpose flour
1/2 cup quick-cooking oats
1 3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful™
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cold margarine, cut into pieces
2/3 cup buttermilk
3 cups sliced strawberries
1 1/2 teaspoons Equal® for Recipes or 4 1/2 packets Equal® sweetener or 3 tablespoons Equal® Spoonful™
Light whipped topping (optional)
Mint Sprigs

1. Mix yeast and hot water in small bowl; let stand 5 minutes.
2. Combine flour, oats, 1 3/4 teaspoons Equal® for Recipes, baking powder, baking soda, and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
3. Stir buttermilk and yeast mixture into flour mixture, making a moderately stiff dough. Knead dough on lightly floured surface 3 to 4 times. Let dough rise, covered, in warm place until almost doubled in size, 15 to 20 minutes.
4. Punch dough down. Roll dough on lightly floured surface to 1/2-inch thickness; cut into hearts or other shapes with 3-inch cutter.
5. Bake on greased cookie sheet in preheated 400*F (205*C) oven until biscuits are browned, about 20 minutes.
6. Sprinkle strawberries with 1 1/2 teaspoons Equal® for Recipes. Split warm biscuits and place on plates; spoon strawberries over. Garnish with dollops of whipped topping and mint sprigs.

Makes 6 servings.

Nutrition Information Per Serving: 256 cal., 7 g pro., 42 g carbo., 7 g fat, 1 mg chol., 462 mg sodium.

Food Exchanges: 2 1/2 Bread, 1/2 Fruit, 1 Fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Click for more information on the artificial sweetner Aspartame.

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