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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The rich-tasting banana cream filling for this recipe would also make a tasty dip for a variety of fresh fruit. Taken from the Quick, Healthy and Delicious Cooking cookbook by BH&G. Ingredients:
1 cup all-purpose flour |
1/4 cup unsweetened cocoa powder |
1/4 cup sugar |
1 teaspoon baking powder |
3 tablespoons margarine |
2/3 cup skim milk |
1 large banana, peeled and cut into chunks (ripe) |
1/2 cup frozen fat free non-dairy topping, thawed |
1/2 cup plain nonfat yogurt |
1 teaspoon honey |
1 dash ground nutmeg |
3 cups fresh strawberries |
Directions:
1. In a large bowl stir together flour, cocoa powder, sugar and baking powder.
2. Cut in margarine till mixture resembles coarse crumbs.
3. Make a well in the center; add skim milk all at once.
4. Stir just till dough clings together.
5. Drop in equal portions onto a lightly greased baking sheet.
6. Bake in a 450 degree oven for 8 to 10 minutes.
7. Cool slightly on a wire rack.
8. Meanwhile, for banana cream, in a medium bowl mash banana with a fork until smooth. (You should have about 1/2 cup).
9. Add whipped topping, yogurt, honey and nutmeg; stir till smooth.
10. Reserve 6 berries for garnish; slice remaining berries.
11. To assemble, split cocoa biscuits in half crosswise.
12. Set tops aside.
13. Arrange strawberry slices on bottoms.
14. Dollop about 2 tablespoons of the banana cream mixture over sliced berries on each biscuit.
15. Top with the biscuit tops.
16. Dollop 1 tablespoons of the remaining banana cream on top of each of the assembled shortcakes.
17. Garnish with the reserved whole strawberries.
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