This light dessert, although not high in protein, is still a nice treat if you want something sweet after your dinner meal. I made this dessert over a weekend my best friend was in town. There is a trail that I do a lot of walking on and I noticed some blackberry bushes there this past fall. So on Saturday morning, we decided to go for a walk and pick some blackberries. We returned with a few pounds of fresh, ripe and juicy blackberries. Our hands were purple, and we suffered some minor ailments from the thorns we encountered although our taste buds confirmed that it was well worth our effort. So if you are looking for a light dessert to entertain with, this is a good call.
Place the biscuits onto a baking pan, dab a small amount of light spread on top of the biscuits and sprinkle each biscuit with Splenda before placing in the oven. bake the biscuits according to the directions on the package.
Remove from the oven, allow to cool, and split each biscuit. Place 2tbsp of whip cream on one side of biscuit, then top with the other side of the biscuit, top again with whip cream, then scatter the berries.
I love the look of this dessert. Shame I’ll not be able to find the alternative ingredients. Tinned biscuits? Fat Free Whip? Not in the UK. I’ll have to find recipes to recreate those components, or suffer a higher fat/carb version – which defeats the purpose. Americans are really spoiled for low fat choices. It makes me jealous.