Ingredients

• 1 (10-oz.) can refrigerated reduced-fat buttermilk biscuits (eight biscuits)
• ¼ c. low-fat milk
• ¼ c. sugar
• 12 oz. vanilla yogurt
• 2 c. (1½ pints) fresh strawberries, sliced

Directions

1. Heat oven to 375 degrees F. Separate dough into eight biscuits. Dip tops and sides of each biscuit in milk and then dip in sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool five minutes.
2. Slice biscuits in half, fill with yogurt and sliced strawberries, top with other half of biscuit and serve.

Makes 8 servings.

Per Serving: about 170 calories, 4.5 grams (g) of fat, 28 g carbohydrate, 1 g fiber,  5 g protein and 390 mg sodium