Thanks to Tressa for finding this recipe....

Berry-Delicious Shortcakes:

Like classic shortcakes, but better! These sweet biscuits are split in half, filled with low-calorie sweetened berries, and topped with sour cream-flavored whipped topping. Heavenly!

Makes 10 servings
Prep: 25 minutes
Bake: 8 minutes

Ingredients:
3 cups fresh berries (sliced strawberries, blueberries, raspberries, and/or blackberries)
2 tablespoons finely chopped crystallized ginger
1-2/3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons butter or margarine
1/2 cup buttermilk
1/4 cup refrigerated or frozen egg product, thawed or 1 egg
Nonstick cooking spray
1/2 of an 8-ounce container frozen fat-free whipped dessert topping, thawed
1/4 cup fat-free dairy sour cream

Directions:
In a small bowl combine the berries and the crystallized ginger. Set aside.

Meanwhile, prepare shortcakes. For shortcakes, in a medium bowl stir together flour, sugar, baking powder, and baking soda. Using a pastry blender, cut in butter or margarine until the mixture resembles coarse crumbs. Combine buttermilk and egg product or egg. Add to the flour mixture all at once, stirring just until mixture is moistened. Lightly coat a baking sheet with cooking spray; set aside. On a lightly floured surface pat the dough to 1/2-inch thickness. Cut the dough with a floured 2-1/2-inch star-shaped or heart-shaped cookie cutter or a round biscuit cutter, rerolling scraps as necessary. Place shortcakes on prepared baking sheet. Bake in a 425-degree oven for eight to ten minutes or until golden. Cool the shortcakes slightly on a wire rack.

To serve, in a small bowl combine the whipped topping and sour cream. Split shortcakes in half. Place bottoms on dessert plates. Divide the berry mixture among bottoms. Top each with some of the whipped topping mixture. Replace the shortcake tops.

Recipe makes ten servings.

Nutritional information per serving:
Calories: 166
Fat: 4g
Cholesterol: 10mg
Sodium: 176mg
Carbohydrate: 28g
Dietary Fiber: 2g
Protein: 2g
Diabetic Exchanges: 1 Fruit, 0.5 Fat

As for the rest, Danielle made the chocolate pie. Jen did some PaintShop work and her son made her a card (awwwww!). I did the heart cookies with jam filling (very time consuming!). And I made the chocolate covered brownies. Those were a huge hit at work.