Chocolate Strawberry Shortcake

1 cup reduced fat baking mix
2 tbsp splenda
2 tbsp cocoa
1/3 cup milk
1 tbsp flour
2 cups sliced strawberries
1 tbsp splenda
1 cup fat free whipped topping
4 tbsp sugar free chocolate syrup

In bowl combine baking mix, splenda and cocoa; stir to blend. Add milk and stir till dry ingredients are moistened. Sprinkle countertop with flour and pat out dough. Cut into 4 biscuits. Bake at 425 for 10-12 minutes. Meanwhile slice strawberries, sprinkle with splenda and let sit for at least 5 minutes. To serve seperate 1 biscuit in half, place bottom half on plate. Top with 1/4 cup of whipped topping, then 1/2 cup of strawberries. Top with other half of biscuit and drizzle 1 tbsp chocolate syrup over top. Enjoy!

1/4=251 calories/3 g. fat/4 g. fiber