Strawberry Topping

Instructions

1. 1

   Fresh strawberries (optional) Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture re- sembles coarse meal. Add buttermilk; stir just until dry ingredients are moistened. Turn dough out onto a heavily floured surface. Knead dough 5 or 6 times. Roll dough to 1/2- inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet, and brush with egg white; sprinkle with sugar. Bake at 450 degrees for 12 minutes or until golden. Split biscuits; place bottom halves of biscuits on individual plates. Spoon 1/2 cup Strawberry Topping over each biscuit half; top with remaining half. Spoon 1 tablespoon whipped topping over each shortcake. Yield: 8 servings (serving size: 1 shortcake). ----- Serving Ideas: Garnish with fresh strawberries, if desired. Per serving: 239 Calories; 10g Fat (37% calories from fat); 5g Protein; 33g Carbohydrate; 17mg Cholesterol; 289mg Sodium

2. 2

   Upside-down Apple Tart Serving Size: 8