1 cup flour 
1½ teaspoon baking powder
3 tablespoons vegetable oil
½ cup low-fat milk*
4½ cups sliced strawberries
¼ cup of sugar
1½ cups low-fat yogurt

1. Preheat oven to 425°F.
2. In a bowl, mix flour, baking powder, vegetable oil and milk.
3. Spoon batter onto a lightly greased baking pan to create 3 biscuits.
4. Bake for 12-15 minutes. Set aside.
5. In a seperate bowl, mix strawberries and sugar.
6. Cut biscuits in half and top each half with strawberries mixture and top with yogurt
7. Refrigerate leftovers.

*If using nonfat dried milk (NFDM), mix ½ cup water with 3 tablespoons NFDM.

Total Fat 8g

For the best buy, choose strawberries that are bright red and firm. 

To prepare strawberries, rinse and remove stems.

To store fresh, refrigerate strawberries for up to 3 days.

Strawberries contain vitamin C which is good for fighting colds and healing cuts.

Top hot or cold cereal with strawberries.

Mix strawberries with yogurt or cottage cheese.

Blend strawberries, yogurt, honey and orange juice for a fruit smoothie.

Remember to rinse all fruits and vegetables before using.

1. Mash strawberries and banana in a bowl.
2. Serve plain or on top of yogurt, ice cream, waffles, pancakes, cereal or graham crackers. Enjoy!
3. Refrigerate leftovers.

Serving size: 1/4 of the recipe(141g)
Servings: 1

Total Fat 0g