Advertisement
Recipe: Banana Creme Pastries
Similar Categories: Banana, Creme, Pastries
dessert for two.
1 can (4 oz) PillsburyE refrigerated crescent dinner rolls (4 rolls)
2 tablespoons finely chopped walnuts
1 tablespoon granulated sugar
1 teaspoon milk
1 container (6 oz) YoplaitE Original 99% Fat Free banana creme
yogurt
1 snack-size container (3.5 oz) banana pudding 1 medium banana, sliced
Whipped cream topping (from aerosol can), if desired Powdered sugar, if
desired
Heat oven to 375F. 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.In small bowl, mix walnuts and granulated sugar. Lightly brush
dough with milk; sprinkle each evenly with walnut mixture.Bake 8 to 12
mins or until bottoms are golden brown. Meanwhile, in another small
bowl, mix yogurt and pudding until well blended. Stir in banana.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
mins.
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.
2 servings
1 can (4 oz) PillsburyE refrigerated crescent dinner rolls (4 rolls)
2 tablespoons finely chopped walnuts
1 tablespoon granulated sugar
1 teaspoon milk
1 container (6 oz) YoplaitE Original 99% Fat Free banana creme
yogurt
1 snack-size container (3.5 oz) banana pudding 1 medium banana, sliced
Whipped cream topping (from aerosol can), if desired Powdered sugar, if
desired
Heat oven to 375F. 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.In small bowl, mix walnuts and granulated sugar. Lightly brush
dough with milk; sprinkle each evenly with walnut mixture.Bake 8 to 12
mins or until bottoms are golden brown. Meanwhile, in another small
bowl, mix yogurt and pudding until well blended. Stir in banana.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
mins.
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.
2 servings
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Banana, Creme, Pastries
| So - Easy Pepper Steak | Avocado - Crab Soup |
