Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Banana-Caramel Shortcake
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- #102318
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
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
directions
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.
added by
tigger07
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 22, 2013
A nice lower fat dessert to use up ripe bananas! I will make this again defintely,.