Gluten Free Strawberry Shortcake
Gluten Free Strawberry Shortcake
Serves 12
4 tablespoons
2 cups
low fat vanilla yogurt
3 cups
strawberries, quartered





  1. Preheat oven to 350° F and coat muffin tin with nonstick cooking spray.
  2. In bowl, combine coconut oil, 1 ¼ cup yogurt, and 2 tablespoons, agave nectar until full combined.
  3. Add baking mix until dough has formed.
  4. Fill muffin tin 2/3 full.
  5. Bake for 15 to 20 minutes or until top is golden brown.
  6. In bowl combine strawberries with ½ tbsp. agave nectar.
  7. In a separate bowl combine yogurt with remaining agave nectar.
  8. Cut small hole in the middle of the biscuit and place strawberry into the biscuit. Top with yogurt mixture and serve.