Healthy Strawberry ShortCake

• Canola oil spray
• 1 lb. fresh strawberries
• 1 pt. fresh blueberries or 2 cups frozen
• 1/4 cup orange juice
• sugar substitute
• 3 to 4 Tbsp. sugar
• 2 cups whole-wheat flour or whole-wheat/white flour mix
• 1/2 tsp. salt
• 4 tsp. baking powder
• 2 Tbsp. butter, softened
• 4 Tbsp. canola oil
• 1 cup fat-free milk
• 1 1/2 cups lite whipped topping or sugar-free whipped topping

Preheat oven to 425 degrees. Spray nonstick cookie sheet with oil spray. Set aside.

Hull strawberries and slice into bowl.  Mix in orange juice and sugar substitute to taste.

In medium bowl, mix together flour, salt, baking powder and sugar. Use a pastry blender or fork to cut butter and oil into the flour mixture until it resembles coarse meal. Add the milk all at once, stirring until there are no lumps.

Drop the flour by  quarter cups onto the cookie sheet to form 8 biscuits. Bake 15 to 20 minutes or until done. (Use a toothpick to test for doneness). Cool.

Gently slice off the top third of each biscuit. Layer the bottoms with some berries and juice. Lay top third of biscuit on berries. Top with more berries and juice. Place remaining berries around each biscuit. Garnish with whipped topping and serve.

Makes 8 servings.

About 300 calories per serving.