Ingredients for Cocoa Berry Shortcakes
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 cup cold margarine, cut into cubes
- 3/4 cup skim milk
- 2 ripe bananas, mashed
- Frozen Fat Free Non Dairy Topping
- Plain Nonfat Yogurt
- 2 tablespoons honey
- Ground Nutmeg
- Fresh Strawberries
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How to Make Cocoa Berry Shortcakes
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, and baking powder.
- Cut in the cold margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Make a well in the center of the dry ingredients.
- Add the skim milk all at once and stir gently just until the dough comes together. Do not overmix.
- Drop by rounded tablespoons onto the prepared baking sheet, leaving some space between each shortcake.
- Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean.
- Let the shortcakes cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Meanwhile, prepare the banana cream filling: In a medium bowl, mash the bananas with a fork until smooth.
- Add the whipped topping, yogurt, honey, and nutmeg. Gently stir until well combined.
- Set aside 6 berries for garnish. Slice the remaining berries.
- Once the shortcakes are completely cool, split them in half horizontally.
- Place the bottom halves of the shortcakes on serving plates.
- Arrange the sliced berries over the bottom halves.
- Dollop approximately 2 tablespoons of the banana cream filling over the berries on each shortcake.
- Top with the shortcake tops.
- Dollop 1 tablespoon of the remaining banana cream on top of each assembled shortcake.
- Garnish with the reserved whole berries.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
68g
Fat
7g
Carbs
13g
