Sin-Sational Sunday~~Banana Brownie Skillet Dessert

Banana Brownie Skillet

From Diabetic living comes this wonderful recipe that is adapted from a camping favorite!

1 cupsemisweet chocolate pieces

2/3 cupbuckwheat flour

2/3 cupsugar or sugar substitute* blend equivalent to 2/3 cup sugar

1/3 cupnonfat dry milk powder

1/3 cupunsweetened cocoa powder

1 teaspoonground cinnamon

1/2 teaspoonbaking soda

1/4 teaspoonsalt

2 egg whites, lightly beaten

1/3 cupbuttermilk

1 teaspoonvanilla

Nonstick cooking spray

1 largebanana, sliced

Powdered sugar (optional)

4 cupssliced fresh strawberries (optional)

1 8-ounce containerfrozen light whipped dessert topping, thawed (optional)



Oven Variation:
1:  Lightly coat a 6-inch springform pan or an 8- to 9-inch cast iron skillet with nonstick cooking spray.

2: Spread batter in pan; arrange banana slices on top. Brush banana slices lightly with lemon juice.

3: Bake in a 350 degrees F oven for 65 to 75 minutes for the springform pan or 35 to 40 minutes for the skillet or until a toothpick inserted in center comes out clean and edges start to pull away from the sides of the pan.

4: Cool springform pan on wire rack for 10 minutes; loosen sides of pan and cool 30 minutes before removing sides of pan. For skillet, cool on wire rack 30 minutes before serving. If desired, melt 1-ounce white baking chocolate and 1/4 teaspoon shortening in a small heavy saucepan over low heat just until melted; drizzle atop brownie. Or, sprinkle top of brownie with powdered sugar if desired. Serve warm.



*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar.

PER SERVING WITH SUBSTITUTE: same as above, except 151 cal., 25 g carbo. Exchanges: 1.5 other carbo. Carb choices: 1.5.