Cocoa-berry Shortcakes

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 in a large bowl stir together flour, cocoa powder, sugar and baking powder.
• 2 cut in margarine till mixture resembles coarse crumbs.
• 3 make a well in the center; add skim milk all at once.
• 4 stir just till dough clings together.
• 5 drop in equal portions onto a lightly greased baking sheet.
• 6 bake in a 450 degree oven for 8 to 10 minutes.
• 7 cool slightly on a wire rack.
• 8 meanwhile, for banana cream, in a medium bowl mash banana with a fork until smooth. (you should have about 1/2 cup).
• 9 add whipped topping, yogurt, honey and nutmeg; stir till smooth.
• 10 reserve 6 berries for garnish; slice remaining berries.
• 11 to assemble, split cocoa biscuits in half crosswise.
• 12 set tops aside.
• 13 arrange strawberry slices on bottoms.
• 14 dollop about 2 tablespoons of the banana cream mixture over sliced berries on each biscuit.
• 15 top with the biscuit tops.
• 16 dollop 1 tablespoons of the remaining banana cream on top of each of the assembled shortcakes.
• 17 garnish with the reserved whole strawberries.