Strawberries And Cream Shortcake Recipe

Ingredients

1 quart strawberries

8 to 12 packets Splenda sugar substitute or about 2 tablespoons Splenda (bulk) (or to taste)

1 teaspoon pure vanilla extract

low-fat Cool Whip

mint leaves

1 package “shortcakes”, about 6

Preparation

Wash, trim, and remove leaves from strawberries. Cut strawberries into thin slices and place in a medium bowl. Add the Splenda sugar substitute and vanilla extract to taste and mix well. Cover and refrigerate for several hours. Place 1 “shortcake” in each bowl and spoon the strawberries over them. Top each with 2 tablespoons low-fat Cool Whip per serving and garnished with mint leaves.