Serves 4

1 cup (120 grams) of all purpose flour, I use Gold Medal

1 tsp of baking powder

¼ tsp salt

1-container (5.33oz) of zero sugar strawberry yogurt, I used Chobani

2 tbsp of zero calorie sweetener, like Monkfruit or Truvia

Strawberries and sugar free or light whipped topping

Preheat oven to 410 degrees

Whisk together flour, powder, sweetener, and salt in a medium bowl. Add yogurt and mix into a dough. I used a large wooden spoon, mixing and mashing until dough forms.

Transfer to a flat surface and gently pat and shape into a ½” thick square, don't smash or roll. Cut into 4 equal pieces and place on a baking sheet.

Bake 10-13 minutes. Let cool 5 minutes, remove to rack until completely cool.

Slice in half, since this is a biscuit, the bottom is harder to eat with a fork, so you can choose to use just the top half for the strawberries and cream and save the bottom for breakfast with a little jam.

I suffered through it and ate it both top and bottom .

Picture shows 2 tbsp of sugar free cool whip with diced strawberries