Ingredients
1 1/2
cups Bisquick Heart Smart™ mix
1/4
teaspoon salt
1
tablespoon Truvía™ Spoonable natural sweetener
2
tablespoons cold butter, cut in pieces
1/4
cup fat-free (skim) milk
1/4
cup water
1
tablespoon Truvía™ Spoonable natural sweetener
2
cups sliced strawberries
1/2
cup balsamic vinegar
1
tablespoon Truvía™ Spoonable natural sweetener
6
tablespoons frozen (thawed) sugar-free whipped topping
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper. In large bowl, mix Bisquick™ mix, salt and 1 tablespoon Truvia™ Natural Sweetener spoonable. Using pastry blender or fork, cut in butter until mixture is evenly combined. Add milk and water; stir until soft dough forms.
Drop mixture into 6 balls on cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool on pan 5 minutes; remove to cooling rack.
Meanwhile, in medium bowl, mix 1 tablespoon Truvia™ Natural Sweetener spoonable and the strawberries; set aside.
In 1-quart saucepan, mix balsamic vinegar and 1 tablespoon Truvia™ Natural Sweetener spoonable. Heat to simmering over low heat. Cook 5 to 10 minutes or until mixture is reduced to about 1/4 cup and thickened like molasses. Set aside to cool.
Split shortcakes. Top with strawberries. Drizzle with balsamic reduction. Top with whipped topping.
