The Best Recipes for Strawberry Shortcake Kabobs

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Strawberry Shortcake Kabobs

"We've found the most simple, easy, fun, and low-cal summertime dessert! This sweet treat is traditionally high in fat, but the skinny swaps ensure a healthier take. The kabobs make for a clean, easy presentation and double as super simple portion control!"

Ingredients :

• 1 1/2 cups white whole-wheat flour
• 1 tablespoon white sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons cold unsalted butter
• 3/4 cup low-fat buttermilk
• 2 tablespoons unsweetened applesauce
• 12 (6 inch) bamboo skewers
• 1 quart fresh strawberries, hulled and halved horizontally
• 3/4 cup low-fat frozen whipped topping (such as Cool Whip® Lite), thawed (optional)

Instructions :

Prep : 20M	Cook : 12M	Ready in : 39M

• 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.

Notes :

• If you can't find 6-inch skewers and need to cut them in half, use a pair of pliers that can cut wood or wire instead of scissors or breaking them in half by hand. They're called skewers for a reason!
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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