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    Banana-Caramel Shortcake


    Source of Recipe


    Womans Day Low-Fat Meals, Summer 97

    List of Ingredients




    nonstick cooking spray
    1 1/2 cups flour
    1/3 cup granulated sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground nutmeg
    3 tablespoons prune puree
    1 tablespoon cold butter -or margarine
    8 ounces plain nonfat yogurt
    4 ripe bananas sliced
    1 cup prepared nonfat caramel sauce
    1 cup light whipped topping
    8 teaspoons slivered almonds toasted

    Recipe



    Preheat oven to 400¼F. Coat baking sheet with 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, or until lightly browned and springy to the touch. Cool slightly. Split shortcake in half and assemble on individual plates, filling and topping with banana slices and caramel sauce. Top each serving with 2 tablespoons whipped topping and sprinkle with 1 teaspoon toasted almonds.

 

 

 

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