Okay, did you REALLY think we were going to make it through the whole month without posting two sweet treats in a row? I mean, really, who do you think we are??

Luckily for you and your diet, this recipe is surprisingly un-terrible for you. I mean, you don’t want to go out and eat the whole pan of shortcakes (who DOES that?? Oh, wait, me…) And please don’t balk at the Cool Whip. It’s a dieter’s friend and here, between the richness of the shortcakes and the caramel sauce, you’ll actually welcome a little fluffiness. Most of all, don’t judge me. 99% of the time, I’m a whipped dairy snob, I promise.
Chocolate Shortcakes with Bananas and Caramel
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup sugar
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 cup fat-free buttermilk
Fat free caramel topping
1 cup frozen reduced-calorie whipped topping, thawed
1/8 tsp. unsweetened cocoa powder (optional; I actually almost always leave it out)
2 medium bananas, peeled and cut into 1/4-inch-thick slices (about 2 cups)
Preheat oven to 375°.
To prepare the shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, unsweetened cocoa, baking soda, baking powder, and salt in a large bowl, stirring with a whisk. Cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Knead lightly in bowl 5 to 6 times. Turn dough out onto a lightly floured surface; pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into, but not through, dough.

Bake at 375° for 18 minutes or until just firm to the touch. Remove from pan;
cool on a wire rack. Place shortcake on a cutting board or work surface; cut along score lines with a serrated knife to form 8 wedges. This step can be done up to a day ahead of time; just keep the shortcakes in a tightly sealed container.
When ready to serve, slice cakes in half horizontally and fill with 1/4 c. sliced bananas, 2 Tbsp. whipped topping (a cookie dough scoop works great), and a little caramel sauce. Replace top layer of the shortcake and then drizzle with a little additional caramel sauce.

Eat. Lick the plate. Try not to think about the other 7 shortcakes waiting to be eaten…

Nutritional Information:
Calories: 280
Fat: 9
Fiber: 2.6
WW Points: 6

Photos courtesy of Sara who has had these pictures on her computer for almost a year before I finally snatched it out from underneath her! Muahahahahaha! :)

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