Cocoa-Berry Shortcakes

Ingredients

• 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

Directions

1. 1

   In a large bowl stir together flour, cocoa powder, sugar and baking powder.

2. 2

   Cut in margarine till mixture resembles coarse crumbs.

3. 3

   Make a well in the center; add skim milk all at once.

4. 4

   Stir just till dough clings together.

5. 5

   Drop in equal portions onto a lightly greased baking sheet.

6. 6

   Bake in a 450 degree oven for 8 to 10 minutes.

7. 7

   Cool slightly on a wire rack.

8. 8

   Meanwhile, for banana cream, in a medium bowl mash banana with a fork until smooth. (You should have about 1/2 cup).

9. 9

   Add whipped topping, yogurt, honey and nutmeg; stir till smooth.

10. 10

    Reserve 6 berries for garnish; slice remaining berries.

11. 11

    To assemble, split cocoa biscuits in half crosswise.

12. 12

    Set tops aside.

13. 13

    Arrange strawberry slices on bottoms.

14. 14

    Dollop about 2 tablespoons of the banana cream mixture over sliced berries on each biscuit.

15. 15

    Top with the biscuit tops.

16. 16

    Dollop 1 tablespoons of the remaining banana cream on top of each of the assembled shortcakes.

17. 17

    Garnish with the reserved whole strawberries.