Frosted Banana Bars -------------------------------------------------- 2/3 cup sugar 1/2 cup reduced-fat sour cream 2 tablespoons butter or margarine -- softened 2 egg whites OR 1/4 cup fat-free cholesterol-free egg product 3/4 cup mashed very ripe bananas (2 medium) 1 teaspoon vanilla 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons finely chopped walnuts White Frosting -- (recipe follows) Ground nutmeg, if desired WHITE FROSTING 1 1/4 cups powdered sugar 1 tablespoon butter or margarine -- softened 1/2 teaspoon vanilla 1 tablespoon skim milk (1 to 2 tablespoons)
Heat oven to 375º. Spray square pan, 9 × 9 × 2 inches, with cooking spray. Beat sugar, sour cream, butter and egg whites in large bowl with electric mixer on low speed 1 minute, scraping bowl occasionally. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, baking soda and salt on medium speed 1 minute, scraping bowl occasionally. Stir in walnuts. Spread in pan. Bake 20 to 25 minutes or until light brown; cool. Frost with Frosting. Sprinkle with nutmeg. Cut into 6 rows by 4 rows. WHITE FROSTING: Mix all ingredients until smooth and spreadable. Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. Page 87 Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Copyright: "© General Mills, Inc. 1998." Yield: "24 Bars" - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 2g Total Fat; (18% calories from fat); 1g Protein; 18g Carbohydrate; trace Cholesterol; 71mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates NOTES : Cookie Tips Put overripe bananas in the freezer, unpeeled, for later use. When you're ready to use them, just thaw them, cut off the top of the peel and squeeze the banana into your mixing bowl. Frosting and glazes made with skim milk are more translucent-looking than those made with whole milk. __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
