Strawberry Shortcake, Ohio Style

 Strawberry Filling:
3 Cups sliced fresh strawberries (washed, dried)
2 Tablespoons Sugar

2 1/2 Cups reduced fat biscuit mix
1/3 Cup Sugar/sugar substitute
1 Cup plain fat free yogurt
1 1/2 teaspoon vanilla extract

Stir together strawberries and sugar in medium bowl, let sit for about one hour, stirring occasionally.

In large bowl, combine biscuit mix and sugar. Stir together yogurt and vanilla, and add to dry ingredients, stirring until just moistened. Drop by spoonfuls onto a slightly greased cookie pan. Bake 12 to 15 at 425 Degrees.

Plate with one biscuit sliced in half, fresh whipped cream, and strawberries, SERVE warm.