• 1 cup lowfat buttermilk baking mix
• 1/2 cup lowfat milk, or half and half
• 2 cups strawberries, hulled
• 1/4 cup plus 2 Tbs. sugar
• 2 tsp. lemon juice
• 1 cup light frozen dessert topping

Preheat oven to 425°F. Combine first 2 ingredients in a bowl and mix until a soft dough forms. Spoon dough onto an ungreased baking sheet, making 2 mounds 2 inches apart. Flatten mounds to about 1 inch thick. Bake 15-18 minutes. Purée half the berries, sugar and lemon juice in a blender or food processor. Slice remaining berries and stir into purée. Split biscuits in half horizontally. Spoon half the strawberry sauce on bottoms of biscuits. Replace tops and drizzle with remaining sauce. Serve with a dollop of topping.

Per serving: calories 260, fat 5.0g, 17% calories from fat, cholesterol 3mg, protein 4.5g, carbohydrates 50.3g, fiber 2.1g, sugar 28.7g, sodium 378mg, diet points 5.7.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.4, Bread: 1.4, Lean meat: 0.0, Fat: 0.5, Sugar: 1.3, Very lean meat protein: 0.0

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