1 c. sliced fresh strawberries
2 1/2 tbsp. plus 1 tsp. Sugar Twin, divided
2 tbsp. low sugar strawberry spread, melted
1/2 c. plus 2 tsp. all-purpose flour, divided
3/4 tsp. baking powder
dash of salt
1 tbsp. reduced-calorie stick butter
2 1/2 tbsp. fat-free milk
cooking spray

Combine strawberries and 1 tablespoon sugar substitute; let stand 20 minutes. Stir in strawberry spread. Cover and chill. Combine 1/2 cup flour, 1 1/2 tablespoons sugar substitute, baking powder and salt; cut in butter with a pastry blender until crumbly. Add milk; stir just until dry ingredients are moistened. Sprinkle remaining flour over work surface.

Turn dough out; knead 5 times. Roll to 1/2-inch thickness; cut into 2 hearts. Sprinkle with 1 teaspoon sugar substitute. Place on a cooking sheet coated with cooking spray.

Bake at 400°F for 12 minutes. Slice shortcakes in half. Spoon berries over bottom halves; place top halves on berries.

Yield: 2 shortcakes (serves 2). Exchange: 1 starch, 2 fruit, 1 fat. Fat: 5.2 g. Calories: 235.