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Banana Split Shortcake




Source of Recipe


JoAnna M. Lund






Recipe Introduction


You can never have enough banana split desserts, which is why I invent several new ones every year. The men who've loved Banana Split Pie (see Man-Pleasing Classics) always ask me for more of the same, so here's this season's sundae-in-a-shortcake! It's so full of fruit and fun, you're bound to make it a regular on your most-loved desserts list.
Serves 8





List of Ingredients



• 1 1/2 cups Bisquick Reduced Fat Baking Mix
  
• 1 (4-serving) package JELL-O sugar free instant banana cream pudding mix
  
• 2/3 cup Carnation Nonfat Dry Milk Powder
  
• 1/4 cup (1 ounce) chopped walnuts
  
• 1/3 cup (1 medium) mashed ripe banana
  
• 1 egg or equivalent in egg substitute, slightly beaten
  
• 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained and liquid reserved*
  
• 1/2 cup unsweetened applesauce
  
• 1 teaspoon vanilla extract
  
• 3 cups sliced fresh strawberries *
  
• 1/3 cup Splenda
  
• 1/2 cup Cool Whip Lite
  






Instructions



1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine baking mix, dry pudding mix, and dry milk powder. Stir in walnuts. In a small bowl, combine banana, egg, drained pineapple, applesauce, and vanilla extract. Add enough water to reserved pineapple juice to make 1/2 cup liquid. Stir gently to combine. Pour mixture into prepared baking dish. Bake 35 minutes or until golden brown. Place baking dish on a wire rack and allow to cool. Meanwhile, in a medium bowl, mash 1 cup strawberries with a fork. Stir in Splenda. Add remaining strawberries. Mix well to combine. Cover and refrigerate at least 30 minutes. Cut shortcakes into 8 pieces. For each serving, place 1 piece shortcake on dessert plate, spoon full 1/4 cup strawberry mixture over shortcake, and top with 1 tablespoon Cool Whip Lite.
   






Final Comments


Each serving equals:
HE: 1 Bread, 1 Fruit, 1/4 Skim Milk, 1/4 Protein, 1/4 Slider, 5 Optional Calories
*************************************************************
213 Calories, 5gm Fat, 6gm Protein,
36gm Carbohydrate, 460mg Sodium, 1gm Fiber
*************************************************************
DIABETIC: 1 1/2 Starch, 1 Fruit, 1 Fat

"Cooking Healthy With a Man in Mind, pg. 247"

My husband has a heart condition and must really watch his cholesterol count. Ever since his bypass surgery three years ago, it has been a real chore to give him meals he enjoys. That is, until I began receiving your recipes. --D.M., WI