Morning Shortcake with Vanilla Blackberries

Morning Shortcake W Vanilla Blackberries - 37g Carbs, 4g Fiber, 17g Sugar

{Personally I would never use this for breakfast! I would also use a substitute for the sugar. Take care, Gloria}

Yield: 6 servings From: Quick and Easy Low-Carb Cooking by Nancy Hughes

1 lb frozen unsweetened blackberries, thawed 3 Tbsp sugar 1/2 tsp vanilla 1 1/2 tsp grated lemon rind, divided 1 cup plus 2 Tbsp reduced-fat biscuit mix 1 cup fat-free artificially sweetened vanilla-flavored yogurt, divided

Preheat oven to 425 degrees F.

In a medium bowl, combine blackberries, sugar, vanilla, and 1/2 teaspoon lemon rind and set aside.

In another medium bowl, combine biscuit mix, 1/2 cup plus 2 tablespoons yogurt, and remaining lemon rind. Mix until just blended.

Coat a nonstick baking sheet with cooking spray, add dough in 6 mounds, and bake 8-10 minutes or until lightly golden.

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.

Nutrition per Serving (1/6 of recipe): 174 Calories, 2g Fat, 1mg Cholesterol, 302mg Sodium, 37g Carbs, 4g Dietary Fiber, 17g Sugars, 4g Protein

Diabetic Exchanges: 1 Starch, 1 Fruit, 1/2 Carbohydrate

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group