Banana Caramel Shortcakes
Source of Recipe
Ketchum Recipes
List of Ingredients
1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 tablespoons prune puree
1 tablespoon cold butter
8 ounces plain nonfat yogurt
4 ripe bananas, sliced
1 cup prepared nonfat caramel sauce
1 cup cool whip lite
8 teaspoons slivered almonds, toasted Recipe
Heat oven to 400¼F. Coat baking sheet with vegetable cooking spray. In large bowl mix flour, sugar, baking powder, baking soda, salt and nutmeg. With pastry blender cut in prune puree and butter until mixture resembles coarse crumbs. Add yogurt; mix just until blended. Spoon batter onto baking sheet in 8 equal mounds. Bake in center of oven about 20 minutes until lightly browned and springy to touch. Cool slightly. Split shortcakes in half and assemble on individual plates, filling and topping with banana slices and caramel sauce. Dollop each serving with 2 tablespoons whipped topping and sprinkle with 1 teaspoon almonds. Makes 8 servings.
Prune Puree: Combine 2/3 cup (4 ounces) pitted prunes and 3 tablespoons hot water in container of food processor. Pulse on and off until prunes are finely chopped. Makes 1/2 cup.
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