Banana Shortcakes with Peanut Butter Cream __________________________________________
3/4 cup Bisquick Reduced Fat Baking Mix 2 tablespoons pourable Sugar Twin 2 tablespoons Land O Lakes fat-free sour cream 1/4 cup water 1 (4-serving) package Jello sugar-free instant vanilla pudding mix 1 1/3 cups skim milk 1/2 cup Cool Whip Free 1 teaspoon vanilla extract 2 tablespoons Peter Pan reduced-fat peanut butter 2 cups (2 medium) sliced bananas 1 tablespoon + 1 teaspoon (1/3 ounce) chopped dry-roasted peanuts
Preheat oven to 425 degrees. Spray a baking sheet with butter-flavored cooking spray. In a large bowl, combine baking mix and Sugar Twin. Add sour cream and water. Mix well to combine. Drop batter by tablespoonful onto prepared baking sheet to form 4 shortcakes. Bake for 6 to 8 minutes or until golden brown. Place baking sheet on a wire rack and allow to cool for at least 5 minutes. Meanwhile, in a medium bowl, combine dry pudding mix and skim milk. Mix well using a wire whisk. Blend in Cool Whip Free and vanilla extract. Add peanut butter. Mix well to combine. For each serving, place 1 shortcake on a dessert dish, sprinkle 1/2 cup bananas over shortcake, spoon about 1/3 cup sauce mixture over bananas, and sprinkle 1 teaspoon of peanuts over top.
Serves 4 - Each serving equals: HE: 1 Br, 1 Fr, 1/2 Pr, 1/2 Fa,1/3 SM, 1/2 Sl, 11 OC 258 Calories, 6 gm Fa, 7 gm Pr, 4 gm Ca, 653 mg So, 51 mg Cl, 2 gm Fi DIABETIC: 2 St/Ca, 1 Fr, 1/2 Fa HINT: To prevent bananas from turning brown, mix with 1 tespoon lemon uice or sprinkle with Fruit Fresh
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