Strawberry Shortcake Kabobs recipe
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Ingredients
- 1 ½ cups white whole-wheat flour 1 tablespoon white sugar 1 teaspoon baking soda ¼ teaspoon salt 2 tablespoons cold unsalted butter ¾ cup low-fat buttermilk 2 tablespoons unsweetened applesauce 12 (6 inch) bamboo skewers 1 quart fresh strawberries, hulled and halved horizontally ¾ cup low-fat frozen whipped topping (such as Cool Whip® Lite), thawed
Nutrition Info
- 109 caloriescarbohydrate: 19.4 gcholesterol: 5.7 mgfat: 2.9 gfiber: 3.1 gprotein: 2.9 gsaturatedFat: 1.8 gservingSize: -sodium: 170.2 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Shortcake Kabobs
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
Mix flour, sugar, baking soda, and salt together in a bowl, cut in cold butter using a pastry blender or your hands until crumbly.
Stir buttermilk and applesauce together in a separate bowl, pour into the flour mixture until dough comes together and is sticky. Using 2 spoons, drop dough into about 1/2 tablespoon-size mounds onto the prepared baking sheet, making 36 total mounds.
Bake in the preheated oven until the bottoms are slightly browned, 4 to 5 minutes. Cool biscuits.
Thread 3 biscuits onto each skewer, alternating with 3 strawberries halves, until all the ingredients are used. Top each skewer with whipped topping.