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Banana-Caramel Shortcake


nonstick cooking spray
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

1. Preheat oven to 400F. 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 <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 8 servings

Preparation Time: 0:00

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