Berry-banana shortcake - gh_9405

Yield: 8 servings

Measure Ingredient
3 cups Reduced-fat baking & pancake mix with buttermilk
1 cup Low-fat milk (1%)
4 tablespoons Light corn-oil spread (1/2 stick)
\N \N Sugar
3 pints Strawberries
3 \N Small bananas
1 \N (9-oz) container lightfrozen
\N \N Whipped topping, thawed

ABOUT 1½ HOURS BEFORE SERVING: 1. Preheat oven to 425'F. Spray 11" by 7" metal baking pan with nonstick cooking spray.

2. In medium bowl, with fork, mix baking mix with milk, light corn-oil spread, and ⅓ C sugar just until blended; spoon batter into pan; sprinkle with 2 t sugar. Bake shortcake 15 to 20 minutes until top is golden brown and toothpick inserted in center of shortcake comes out clean. Cool shortcake in pan on wire rack 10 minutes. Remove from pan; cool completely on rack.

3. Meanwhile, reserve several strawberries for garnish. In large bowl, with potato masher or fork, mash half of strawberries. Slice remaining strawberries. Toss sliced strawberries and mashed strawberries together with 3 T sugar. Thinly slice 2 bananas; gently stir into strawberry mixture.

4. With serrated knife, slice shortcake horizontally in half. Place bottom half of shortcake on platter; top with strawberry-banana mixture. Spread with 2 C whipped topping; replace top of shortcake.

5. Spread remaining whipped topping over top of shortcake to within 1 ½ inches of edge. Slice remaining banana; use to garnish top of short- cake along with reserved whole strawberries.

6. To serve, with serrated knife, cut shortcake into 8 pieces.

Each serving: About 385 calories, 1 1 g fat, 1 mg cholesterol, 550 mg sodium.

Good Housekeeping/May'94/scanned & fixed by DP & GG

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