Try this shortcut version of a dessert favorite, with biscuits standing in for the usual shortcake (and jazzed up with extra coconut).
1/2 cup flaked or shredded coconut
1/4 cup granulated sugar
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
3 tablespoons butter or margarine, melted
1/4 cup butter or margarine
1/2 cup packed brown sugar
4 medium bananas, sliced
1 tablespoon light rum (or 1/2 teaspoon rum extract and 2 1/2 teaspoons water)
1 cup whipping cream
2 tablespoons packed brown sugar
Prep time 40 Min
Total time 40 Min
Add some crunch to the shortcake by sprinkling the whipped topping with toasted pecans.
Add an extra 1 tablespoon rum to bananas for more flavor.
Nutrition information: 1 Serving Calories540 ( Calories from Fat260), Total Fat29g (Saturated Fat17g, Trans Fat3 1/2g ), Cholesterol60mg Sodium700mg Total Carbohydrate64g (Dietary Fiber2g Sugars37g ), Protein5g
% Daily Value*: Vitamin A15%; Vitamin C4%; Calcium6%; Iron10%
Exchanges:1 1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat; Carbohydrate Choices: 4
* Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from Betty Crocker.