Chocolate Shortcakes With Bananas and Caramel |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Cooking Light January 2007 Ingredients:
1 1/2 cups flour |
1/2 cup sugar |
1/3 cup unsweetened cocoa |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup chilled butter, cut into small pieces |
1/2 cup fat-free buttermilk |
1/4 cup sugar |
2 tablespoons water |
2 tablespoons whipping cream |
1 teaspoon butter |
1 cup frozen reduced-calorie whipped topping, thawed |
1/8 teaspoon unsweetened cocoa |
2 medium bananas, peeled and cut into 1/4-inch-thick slices (about 2 cups) |
Directions:
1. Preheat oven to 375°.
2. To prepare the shortcakes, combine flour, sugar, unsweetened cocoa, baking soda, baking powder, and salt in a large bowl, stirring with a whisk.
3. Cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Add buttermilk; stir just until moist.
5. Knead lightly in bowl 5 to 6 times.
6. Turn dough out onto a lightly floured surface; pat dough into an 8-inch circle on a baking sheet lined with parchment paper.
7. Cut dough into 8 wedges, cutting into, but not through, dough.
8. Bake for 18 minutes or until just firm to the touch.
9. Remove from pan; cool on a wire rack.
10. Place shortcake on a cutting board or work surface; cut along score lines with a serrated knife to form 8 wedges.
11. To prepare filling, combine 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-high heat; stir gently just until sugar dissolves.
12. Cook, without stirring, until pale golden (about 4 minutes), gently swirling pan if needed to cook sugar evenly.
13. Remove from heat; add cream and 1 teaspoon butter, stirring with a whisk until smooth. Cool 5 minutes.
14. Place whipped topping and 1/8 teaspoon cocoa in a medium bowl; fold just until combined.
15. Split shortcakes in half horizontally using a serrated knife.
16. Arrange about 1/4 cup bananas over bottom half of each shortcake; top each serving with about 1 teaspoon caramel sauce, about 2 tablespoons whipped topping mixture, and top of shortcake. Drizzle 1/2 teaspoon caramel sauce over top of each shortcake.
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