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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
- ½ cups white whole-wheat flour: 1 piece
- white sugar: 1 Tbsp
- baking soda: 1 tsp
- salt: 0.25 tsp
- unsalted butter: 2 Tbsp (cold)
- low-fat buttermilk: 0.75 cup
- unsweetened applesauce: 2 Tbsp
- bamboo skewers: 12 piece (6 inch)
- quart fresh strawberries, hulled and halved horizontally: 1 piece
- low-fat frozen whipped topping (such as Cool Whip® Lite): 0.75 cup (thawed, optional)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
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Mix flour, sugar, baking soda, and salt together in a bowl; cut in cold butter using a pastry blender or your hands until crumbly.
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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.
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Bake in the preheated oven until the bottoms are slightly browned, 4 to 5 minutes. Cool biscuits.
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Thread 3 biscuits onto each skewer, alternating with 3 strawberries halves, until all the ingredients are used. Top each skewer with whipped topping.
