Ingredients :
1 pound frozen unsweetened blackberries, thawed
3 tablespoons sugar
1/2 teaspoon vanilla
1-1/2 teaspoons grated lemon rind, divided
1 cup plus 2 tablespoons reduced-fat biscuit mix
1 cup fat-free artificially sweetened vanilla-flavored yogurt, divided
Directions :
1. Preheat oven to 425 degrees F.
2. In a medium bowl, combine blackberries, sugar, vanilla, and 1/2 teaspoon lemon rind and set aside.
3. In another medium bowl, combine biscuit mix, 1/2 cup plus 2 tablespoons yogurt, and remaining lemon rind. Mix until just blended.
4. Coat a nonstick baking sheet with cooking spray, add dough in 6 mounds, and bake 8-10 minutes or until lightly golden.
5. To serve, place 1 shortcake in each of 6 shallow soup bowls and top each with equal amounts of berry mixture and the remaining yogurt.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 174,
Fat: 2 g,
Cholesterol: 1 mg,
Sodium: 302 mg,
Carbohydrate: 37 g,
Dietary Fiber: 4 g,
Sugars: 17 g,
Protein: 4 g
Diabetic Exchanges:
1 Starch,
1 Fruit,
1/2 Carbohydrate
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes Via The Diabetic Gourmet Daily Recipe Mailer
