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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Strawberry Topped Biscuit A La Mode

Source: dLife

Red, ripe, sweet strawberries on a homemade biscuit with a dollop of ice cream.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	209.7

Total Carbs	30.8 g

Dietary Fiber	2.4 g

Sugars	8.4 g

Total Fat	8.1 g

Saturated Fat	1.9 g

Unsaturated Fat	2.1 g

Potassium	352.9 mg

Protein	4.8 g

Sodium	186.7 mg

Dietary Exchanges 8.1 Fat, 0.4 Fruits, 0.1 Milk, 0.3 Other Carbs, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 425 degrees F.
In a medium bowl, mix the strawberries and sugar substitute, stir gently, cover, and refrigerate at least 45 minutes.
In a pastry blender, mix 1 3/4 cups flour, baking powder, baking soda, salt, and sugar until it looks like a coarse meal.
Add in yogurt and stir until just mixed, making dough.
Sprinkle remaining flour on a work surface and place flour down, knead 4-5 times.
Roll out dough to a 5/8 inch thickness and divide into 6 biscuits using a 3 inch biscuit cutter.
Place biscuits on an ungreased baking sheet and bake until golden brown, about 8-10 minutes.
Remove biscuits from baking sheet and place on a cooling rack.
When biscuits are cool enough to handle, cut in half horizontally. Place the bottom half on a plate.
Separate strawberries into 6 even servings, place 1/2 of one serving on top of the biscuit, cover with the biscuit tops and spoon remaining mixture on top.
Spoon 2 tablespoons over each dessert and serve.