• 3 cups strawberries, sliced
• 1/4 cup plus 3 Tbs. sugar
• 2-1/3 cups buttermilk baking mix
• 1/2 cup half and half
• 3 Tbs. unsalted butter, melted
• 3/4 cup light frozen dessert topping
• 2 cups vanilla fat-free ice cream
• 2 medium bananas, sliced
• 1/3 cup chocolate fudge topping, warm

Combine strawberries and 1/4 cup sugar in a bowl. Let stand 1 hour. Preheat oven to 425°F. Combine baking mix, half and half, butter and 3 Tbs. sugar until a soft dough forms. Gently smooth dough into a ball on a cloth covered surface well floured with baking mix. Knead 8-10 times. Pat or roll dough to 1/2 inch thick. Cut with a floured 3 inch cutter. Bake 10-12 minutes on an ungreased cookie sheet until golden brown.

Split shortcakes while warm. Place bottom halves on dessert plates. Top with ice cream, half the strawberries and bananas. Replace tops. Spoon remaining strawberries and bananas on top. Top with whipped topping. Drizzle fudge topping over shortcakes.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 568, fat 19.7g, 30% calories from fat, cholesterol 28mg, protein 10.8g, carbohydrates 91.1g, fiber 4.4g, sugar 56.9g, sodium 693mg, diet points 12.6.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 1.3, Bread: 2.0, Lean meat: 0.0, Fat: 3.3, Sugar: 2.5, Very lean meat protein: 0.0

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