Ingredients
- 1 pound strawberries (fresh or frozen thawed for 15 minutes or fresh strawberries, hulled)
- 14 ounces rhubarb (frozen thawed for 15 minutes, or fresh cut into 1 inch pieces)
- 2 tablespoons Splenda (granulated)
- 1 tablespoon cornstarch
- 1 1/3 cup all purpose flour
- 1 tablespoon Splenda, granulated
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons margarine (reduced calorie type, cut into small pieces)
- 1/2 cup fat-free sour cream
- 1/4 cup 1% milk
- 1 large egg (lightly beaten)
How to Make
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Step 1: Preheat oven to 375f degrees.
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Step 2: Coat a square 8 inch pan with cooking spray.
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Step 3: In a large bowl, combine strawberries, rhubarb, 2 tablespoons splenda and cornstarch; mix well and spoon mixture into bottom of the prepared pan.
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Step 4: In a large bowl or food processor, combine flour, 1 tablespoon of splenda, baking powder and baking soda; add margarine and mix with your fingers or process in the food processor until mixture resembles coarse bread crumbs; add sour cream and milk and mix until dough comes together. Transfer dough to a lightly floured surface and knead 5 times, until blended, divide dough into 16 equal pieces and roll each piece into a small ball; place balls on top of strawberry rhubarb mixture and gently press down to flatten. Brush the survace of the dough with the egg. Bake until filling is bubbly and top is golden brown, about 45 minutes. Cool 15 minutes before serving.
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Step 5: Serving size: 1/2 cup fruit mixture and 2 biscuits each.
We hope you enjoy this recipe!
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