Strawberry filling
3 cups sliced fresh strawberries
2 tablespoons Splenda No Calorie Sweetener, Granulated
2 teaspoons balsamic vinegar

Shortcakes
2½ cups reduced-fat biscuit mix
1/3 cup SplendaNo Calorie Sweetener, Granulated
1 cup plain fat-free yogurt
1½ teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)

Strawberry filling directions:  Stir together strawberries, 2 tablespoons SplendaGranulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.

Shortcake directions:  Preheat oven to 425 degrees F.
1.    Combine biscuit mix and 1/3 cup Splenda Granulated Sweetener in a large bowl.
2.    Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
3.    Turn dough out onto a lightly floured surface, and knead 3 or 4 times.  Pat dough to a ½-inch thickness.  Cut with a 2¼-inch round cutter, reusing dough scraps, if necessary.  Place shortcakes on an ungreased baking sheet.  Bake 12 to 15 minutes.  Serve warm with sliced strawberries.  Garnish, if desired.