Preheat oven to 450 degrees F. Lightly coat a baking sheet with nonstick cooking spray; set aside. In a medium bowl, combine flour, brown sugar, the 1-1/2 teaspoons crystallized ginger or 1/2 teaspoon ground ginger, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

Drop dough by slightly rounded tablespoons into 12 mounds on the prepared baking sheet. Bake for 8 to 10 minutes or until lightly golden and a toothpick inserted into centers comes out clean. Cool on a wire rack.

In a medium bowl, combine whipped topping, sour cream, and the 1/4 teaspoon ground ginger. Set aside 1/3 cup of the topping mixture. Fold the berries into remaining topping mixture.

Split shortcakes in half horizontally. Spoon berry mixture on shortcake bottoms. Add tops; dollop with reserved topping mixture. If desired, garnish with additional snipped crystallized ginger. Makes 12 bites.

5. *Sugar Substitutes: Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.Per serving with SUBSTITUTE: The same as above, except 75 cal., 64 mg sodium, 11 g carbo.

**Test Kitchen Tip: To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using.