1 c All-purpose flour
1/4 c Unsweetened cocoa powder
1/4 c Sugar
1 ts Baking powder
3 tb Margarine
2/3 c Skim milk
1 lg Ripe banana -peeled, cut into chunks
1/2 c Nondairy whipped topping -frozen, reduced-calorie -thawed
1/2 c Plain nonfat yorugt
1 ts Honey
dash Ground nutmeg
3 c Fresh strawberries

In a large bowl stir together flour, cocoa powder, sugar, and baking powder. Cut in margarine till mixture resembles coarse crumbs. Make a well in the center; add skim milk all at once. Stir just till dough clings together. Drop in equal portions onto a lightly greased baking sheet. Bake in a 450 oven for 8 to 10 minutes. Cool slightly on a wire rack.

Meanwhile, for banana cream, in a medium bowl mash banana with a fork till smooth. (You should have about 1/2 cup.) Add whipped topping, yogurt, honey, and nutmeg; stir till smooth. Reserve 6 berries for garnish; slice remaining berries. To assemble, split cocoa biscuits in half crosswise. Set tops aside.

Arrange strawberry slices on bottoms. Dollop about 2 tablespoons of the banana cream mixture over sliced berries on each biscuit. Top with the tiscuit tops. Dollop 1 tablespoon of the remaining banana cream on top of each of the assembled shortcakes. Garnish with the reserved whole strawberries.

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