A sweet walnut crescent crust holds a creamy banana filling in a spectacular dessert for two.
Bake-Off® Contest 42, 2006
Jaimie Caltabellatta
Midland Park, New Jersey
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1
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can (4 oz) Pillsbury™ refrigerated crescent dinner rolls (4 rolls)
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2
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tablespoons finely chopped walnuts
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1
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tablespoon granulated sugar
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1
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teaspoon milk
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1
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container (6 oz) Yoplait® Original 99% Fat Free banana crème yogurt
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1
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snack-size container (3.5 oz) banana pudding
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1
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medium banana, sliced
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Whipped cream topping (from aerosol can), if desired
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Powdered sugar, if desired
Steps
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1
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate into 4 triangles. On cookie sheet, make 2 kite shapes by placing longest sides of 2 dough triangles together; press edges to seal. (See diagram.)
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2
In small bowl, mix walnuts and granulated sugar. Lightly brush dough with milk; sprinkle each evenly with walnut mixture.
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3
Bake 8 to 12 minutes or until bottoms are golden brown. Meanwhile, in another small bowl, mix yogurt and pudding until well blended. Stir in banana.
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4
Remove pastries from oven. Immediately turn pastries over with pancake turner; gently fold each in half along sealed seam, walnut mixture side out. Remove from cookie sheet; place on wire rack. Cool completely, about 15 minutes.
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5
To serve, place pastries on individual dessert plates; fill each with about 3/4 cup yogurt mixture. Garnish each with dollop of whipped cream topping; sprinkle with powdered sugar.
-
1
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate into 4 triangles. On cookie sheet, make 2 kite shapes by placing longest sides of 2 dough triangles together; press edges to seal. (See diagram.)
-
2
In small bowl, mix walnuts and granulated sugar. Lightly brush dough with milk; sprinkle each evenly with walnut mixture.
-
3
Bake 8 to 12 minutes or until bottoms are golden brown. Meanwhile, in another small bowl, mix yogurt and pudding until well blended. Stir in banana.
-
4
Remove pastries from oven. Immediately turn pastries over with pancake turner; gently fold each in half along sealed seam, walnut mixture side out. Remove from cookie sheet; place on wire rack. Cool completely, about 15 minutes.
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5
To serve, place pastries on individual dessert plates; fill each with about 3/4 cup yogurt mixture. Garnish each with dollop of whipped cream topping; sprinkle with powdered sugar.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 500
- Calories from Fat
- 180
% Daily Value
- Total Fat
- 20g
- 30%
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- Saturated Fat
- 5g
- 27%
- Trans Fat
- 3 1/2g
- Cholesterol
- 5mg
- 2%
- Sodium
- 560mg
- 23%
- Total Carbohydrate
- 70g
- 23%
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- Dietary Fiber
- 3g
- 12%
- Sugars
- 40g
- Protein
- 11g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 10%
- 10%
- Calcium
- 20%
- 20%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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