Banana-Caramel Shortcake
Category: dessert, shortcake
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Serves/Makes: 8
Ready in: 30-60 minutes
- 1 1/2 cup 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
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. In a large bowl, mix flour, sugar, baking powder, baking soda, salt and nutmeg. With a pastry blender, cut in prune puree and butter until mixture resembles coarse crumbs. Add yogurt, then mix just until blended. Spoon batter onto baking sheet in equal mounds. Bake in center of oven for 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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