Cocoa-Berry Shortcakes

jonesies's Note:

The rich-tasting banana cream filling for this recipe would also make a tasty dip for a variety of fresh fruit. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¼ cup sugar
• 1 teaspoon baking powder
• 3 tablespoons margarine
• 2⁄3; cup skim milk
• 1 large banana , peeled and cut into chunks (ripe)
• ½ cup frozen fat free non-dairy topping , thawed
• ½ cup plain nonfat yogurt
• 1 teaspoon honey
• 1 dash ground nutmeg
• 3 cups fresh strawberries

Directions:

1. In a large bowl stir together flour, cocoa powder, sugar and baking powder.
2. Cut in margarine till mixture resembles coarse crumbs.
3. Make a well in the center; add skim milk all at once.
4. Stir just till dough clings together.
5. Drop in equal portions onto a lightly greased baking sheet.
6. Bake in a 450 degree oven for 8 to 10 minutes.
7. Cool slightly on a wire rack.
8. Meanwhile, for banana cream, in a medium bowl mash banana with a fork until smooth. (You should have about 1/2 cup).
9. Add whipped topping, yogurt, honey and nutmeg; stir till smooth.
10. Reserve 6 berries for garnish; slice remaining berries.
11. To assemble, split cocoa biscuits in half crosswise.
12. Set tops aside.
13. Arrange strawberry slices on bottoms.
14. Dollop about 2 tablespoons of the banana cream mixture over sliced berries on each biscuit.
15. Top with the biscuit tops.
16. Dollop 1 tablespoons of the remaining banana cream on top of each of the assembled shortcakes.
17. Garnish with the reserved whole strawberries.

Reviews

[AprilShowers]

Made this for dessert tonight, and it was delicious!! Very easy to put together while dinner was in the oven. Wish there was more than 1 serving leftover! We'll have to try to split it between ourselves for breakfast in the morning! : ) Will definitely make this again. LOVED it!