CHEF PAT'S ALMOST SUGAR FREE STRAWBERRY SHORTCAKE

STRAWBERRY FILLING

3 C SLICED FRESH STRAWBERRIES
2 TBSP SPLENDA NO CALORIE SWEETENER
2 TSP BALSAMIC VINEGAR

SHORTCAKES

2 1/2 C REDUCED FAT BISCUIT MIX
1/3 C SPLENDA NO CALORIE SWEETENER
1 C PLAIN FAT FREE YOGURT
1 1/2 TSP VANILLA EXTRACT

TOPPING

FAT FREE FROZEN WHIPPED TOPPING
MINT SPRIGS

STRAWBERRY FILLING DIRECTIONS:
STIR TOGETHER 2 TSP SPLENDA, STRAWBERRIES,AND BALSAMIC VINEGAR; LET STAND 1 HOUR STIRRING OCCASIONALLY.

SHORTCAKE DIRECTIONS:
PREHEAT OVEN TO 425 DEGREES
COMBINE BISCUIT MIX AND 1/3 C SPLENDA IN A LARGE BOWL. STIR TOGETHER YOGURT AND VANILLA, ADD TO DRY INGREDIENTS, STIRRING JUST UNTIL MOISTENED. TURN DOUGH ONTO LIGHTLY FLOURED SURFACE AND KNEAD 3 OR 4 TIMES. PAT DOUGH TO A 1/2 INCH THICKNESS. CUT WITH 2 1/4 INCH ROUND CUTTER, REUSING DOUGH SCRAPS, IF NECESSARY. pLACE SHORTCAKES ON AN UNGREASED BAKING SHEET. BAKE 12 TO 15 MINUTES. SERVE WARM WITH SLICED STRAWBERRIES, GARNISH IF DESIRED.
SERVES 12
NUTRITIONAL INFO( PER SERVING)1 SHORTCAKE 1/4 C STRAWBERRIES
CALORIES 120 | CALORIES FROM FAT 5| FAT 1g |CHOLESTEROL 0mg|SODIUM 350mg |CARBOHYDRATE 25g| FIBER 2g| SUGAR 6g |PROTEIN 4g

Sicilian Sausage & Peppers Rigatoni
total time53 min
makes6 servings
1-1/3 cups each
1 lb. turkey Italian sausage links
cut into 1/2-inch-thick slices
2 large green peppers,
cut into strips
3 cups rigatoni uncooked
1 jar (24 oz.) chunky spaghetti sauce
1 cup KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend


HEAT oven to 375°F.

PLACE sausage and peppers in 13x9-inch baking dish sprayed with cooking spray.

BAKE 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package.

DRAIN pasta. Add to baking dish with spaghetti sauce; stir. Bake 15 to 20 min. or until heated through. Top with cheese; bake 2 to 3 min. or until melted