Light Biscuit Mix 
6 C unbleached white flour
3 T baking powder
1-1/2 tsp. salt 
2/3 C unsalted
stick margarine 

Shortcake
2 C Light Biscuit Mix
1/3 C sugar 
3/4 C nonfat plain yogurt 
1/4 C skim milk 
1 tsp. vanilla 
Strawberries & Cream Filling
4 T sugar (or equiv. sugar sub.)
3 C fresh strawberries, sliced 
1 C lowfat vanilla yogurt
1/4 C light sour cream
1 tsp. vanilla extract
2 tsp. sugar (or equiv. sugar sub.) 

Light Biscuit Mix - Yield: 6-1/2 cups mix In a large bowl with a wire whisk,
mix together flour, baking powder and salt. Cut in margarine with pastry blender until crumbly. Store in refigerator in an airtight container for up to four weeks. The nutrient analysis is included with the shortcake recipe.

Strawberry Shortcake
Preheat oven to 425° F.

Place shortcake ingredients in large bowl and stir until just combined. Pour into two greased and floured 8-inch round cake pans. Bake in oven for 20 minutes, or until cake tester inserted in center comes out clean.

Sprinkle 4 tablespoons sugar over strawberries in one bowl. Combine yogurt, sour cream, vanilla, and 2 teaspoons sugar in another bowl. 
Remove shortcake from pan by running a knife arund the edge and
inverting. Spread half of the strawberry mixture on one layer of shortcake. Place the other shortcake layer on top. Top with remaining mixture. Before serving, top with yogurt and sour cream mixture. 

Per Serving (made with sugar and without whipped topping): 
173  Cal - 4g Fat - 30g Carb - 4g Protein - 2mg Cholesterol  - 
212 mg  Sodium
Exchanges: 1 Fruit - 1 Starch - 1 Fat 

2  cups graham cracker crumbs
1/2  cup margarine, melted
1  envelope Knox Unflavored Gelatine
2/4 Cup water
3 packages fat-free cream cheese, softened 
30 packets equal or 1 1/4 cup sugar
1 can (5 oz.) evaporated milk
1 tsp. lemon juice
1 tsp. vanilla extract
1 1/2 cup fat-free whipping cream 

Combine
graham cracker crumbs with margarine. Press onto bottom and up sides of 9" spring form pan or 9x13 pan; chill. 

In small saucepan, sprinkle gelatine over cold water; let stand 1 minute. Stir over low heat until completely dissolved, about 3 minutes; set aside.

In
large bowl, beat cream cheese with equal (or sugar) until fluffy, about 2 minutes. Gradually add evaporated milk and lemon juice; beat at medium-high speed until mixture is very fluffy, about 2 minutes. Gradually
beat in gelatine mixture and vanilla until thoroughly blended. Fold in whipped cream. 

Pour into crust; chill 8 hours or overnight. 

Serving Size: 1/12 cake Per Serving: 214 calories, 8g Total Fat, 1.5g Saturated Fat, 10mg Cholesterol, 444mg Sodium, 22g Total Carbohydrate,
0g Dietary Fiber, 11g Protein Exchanges: 1 Milk, 1 Starch (2 Carbohydrate Choices)

1-1/2 cups all-purpose flour
2 tsp baking powder
1/8 tsp salt
1/2 cup sugar
1/2 cup low-fat strawberry yogurt
1/4 cup skim milk (nonfat)
3 Tbsp margarine, melted
1 egg, lightly beaten
1/2 tsp vanilla extract
2/3 cup sliced strawberries, slightly mashed
Vegetable cooking spray
1 tsp powdered sugar

Combine first 4 ingredients in a large bowl, stirring well; make a well in center of mixture.  Combine yogurt and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.  Gently fold in mashed strawberries.

Spoon batter into an 8-inch square baking dish or pan, coated with cooking spray.  Bake at 350°F for 25 to 30 minutes,  or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack.  Sift powdered sugar over cake just before serving.   Makes 9 Servings.

Per Serving: 183 Cal; 5 g Total Fat; 31 g Carb; 25 mg Cholesterol; 95 mg Sodium; 4 g Protein; 1 g Dietary Fiber; 95 mg Calcium.   Exchanges: 2 Starch; 1 Fat (2 Carb Choices).

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