Lo-Fat Banana-Caramel Shortcake (8 PTS)

Recipe Ingredients

		Nonstick cooking spray
1 1/2		Flour
1/3		Granulated sugar
2		Baking powder
1/2		Baking soda
1/2		Salt
1/2		Ground nutmeg
3		Prune puree
1		Cold butter
		Or margarine
8		Plain nonfat yogurt
4		Ripe bananas - sliced
1		Prepared nonfat caramel
		Sauce
1		Light whipped topping
8		Slivered almonds - toasted

Recipe Instructions

1. Preheat oven to 400°F. Coat baking sheet with cooking spray. In

large bowl, mix flour, sugar, baking powder, baking soda, salt and

nutmeg.

2. 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.

3. Bake in center of oven about 20 minutes, or until lightly browned

and springy to the touch. Cool slightly.

4. 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.

Per serving: About 380 cal, 6 g pro, 79 g car, 6 g fat, 14% cal from

fat, 5 mg chol, 360 mg sod, 2 g fiber.

Busted by Gail Shermeyer <[email protected]>

Shared by: Dee; jackssweetthings

WW Pointed by Mary [[email protected]]10/24/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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