This past week my husband Jeff and I took a "babymoon" which basically means our last official vacation before the arrival of our first child. We were lucky enough to have friends so generous that they offered us their vacation home for the week. Two of my dearest friends from college, Kristin and Nicole and their husbands Anthony and Dave gave us their gorgeous beach house in East Hampton and we couldn't be more grateful. During this trip we have done a lot of grilling (something we don't get to do in the city) along with some other light and easy cooking. Molly, another dear friend of mine from college, came out last night and after a fabulous dinner made by yours truly she fed us all her version of Strawberry Shortcake.

Strawberries are in season right now and the ones we bought were locally grown and glorious. You can literally smell them while driving by the farmers market, that's house fragrant and lovely they are. Strawberries are one of my favorite fruits. I like to throw them in my morning cereal, they are great in salads and smoothies but I think my favorite way to use them is in desserts. Molly's Strawberry Shortcake wasn't exactly the healthiest but I have made some edits and this version should pass the healthy test. Plus it's easy and quick to make and served in individual portions which eliminates the whole "oops I just ate the rest of the cake" issue. Check it out...

Strawberry Shortcake

Ingredients

• 1 pint strawberries, hulled and sliced
• 1 tsp powdered sugar
• 1 tbsp Grand Marnier
• 1 package Pillsbury Grands Biscuits, Buttermilk, Reduced Fat
• 3 cups reduced fat vanilla ice cream

Directions

Combine strawberries with powdered sugar and Grand Marnier and set aside. Prepare biscuits according to the package and allow to cool. Assemble shortcakes by placing half a biscuit on a plate or in a shallow bowl then top with 1/2 a cup of vanilla ice cream, sliced strawberries, the top half of the biscuit followed by more strawberries. Sprinkle with extra powdered sugar and serve. Makes 6 servings. 4 points per serving.