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.
- 1 cup all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 1⁄4 cup sugar
- 1 teaspoon baking powder
- 3 tablespoons margarine
- 2⁄3 cup skim milk
- 1 large banana, peeled and cut into chunks (ripe)
- 1⁄2 cup frozen fat free non-dairy topping, thawed
- 1⁄2 cup plain nonfat yogurt
- 1 teaspoon honey
- 1 dash ground nutmeg
- 3 cups 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 degree 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 until 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 biscuit tops.
- Dollop 1 tablespoons of the remaining banana cream on top of each of the assembled shortcakes.
- Garnish with the reserved whole strawberries.