Ingredients:
1 medium banana, sliced
3/4 cup chopped strawberries
2 sheets (8 crackers) low-fat honey graham crackers, crushed
1 tablespoon Splenda (granulated)
1/2 teaspoon imitation rum extract
1/4 teaspoon cornstarch
Dash of salt
Optional: fat-free whipped topping
3/4 cup chopped strawberries
2 sheets (8 crackers) low-fat honey graham crackers, crushed
1 tablespoon Splenda (granulated)
1/2 teaspoon imitation rum extract
1/4 teaspoon cornstarch
Dash of salt
Optional: fat-free whipped topping
Directions: Preheat oven to 450
In a small dish, combine Splenda, rum extract, cornstarch and salt with 1 tablespoon of water. Stir well.
Place banana slices and strawberries in a seperate dish. Cover with liquid mixture and stir.
Pour fruit mixture into 2 mini-bean pot dishes, dividing evenly. Top each casserole with 1/2 of the graham cracker crumbs.
Bake, uncovered, for about 12 minutes or until cracker topping begins to brown.
In a small dish, combine Splenda, rum extract, cornstarch and salt with 1 tablespoon of water. Stir well.
Place banana slices and strawberries in a seperate dish. Cover with liquid mixture and stir.
Pour fruit mixture into 2 mini-bean pot dishes, dividing evenly. Top each casserole with 1/2 of the graham cracker crumbs.
Bake, uncovered, for about 12 minutes or until cracker topping begins to brown.
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