I have been on a dessert kick these days. I have always had a sweet tooth and a craving for chocolate. Not a day goes by that I don’t find a way to nibble on something chocolate. Sometimes it’s just my daily mocha. Other days, um well let’s just say, it gets in the way of tracking the right foods. Sometimes chocolate is a veggie, right?
Anyway, trust me on this one. This dessert is going to make you go banana’s over it. This was a super huge hit with the hubby and he has been begging me to make him another one all day long.
Banana Split Cakes
5 PP per serving
- 1 banana, peeled and sliced in half lengthwise
- 6 strawberries, hulled and halved
- 1 raspberry
- 1/16 of a slice of store bought Angel Food Cake (a little over 1 inch slice), cubed
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons Cool Whip 50% lite
- 2 tablespoons 50% less sugar chocolate syrup
Dust the cubed angel food cake in the cocoa powder; set aside.
Arrange the banana halves in the bottom of a long shallow serving dish.
Top with some cubed cake, and arrange strawberries around the cake. Top with 2 tablespoons of the cool whip, drizzle with chocolate syrup and top with a raspberry.
No, Your eyes aren’t playing tricks on you, that is a banana split you see above. It’s light on calories, but not on taste!
So as you can see, Angel food cake is versatile and so tasty, the cotton candy like texture gives it a melt-in-your-mouth quality.
What creative and healthy ways can you make with Angel food cake?
“You’ve got to stand for something or you’ll fall for anything.” ~ Aaron Tippin