| Recipe: |
They had a sampling at my local Trader Joe's. SUCH a brilliant surprise (though very old school when I think about it.) A few tweaks to make it my own.
4 petite servings
Heat in a small nonstick skillet until toasty
1 T butter
48 g Maple Pancake Snaps, crushed to pea-sized/smaller pieces*
1/4 c slivered or sliced almonds
Remove from heat & let cool.
Put in a small mixing bowl and whip**
1/2 c whipping cream
1/3 of an 8 oz tub of mascarpone (eyeball it)
1/4 t vanilla or vanilla bean paste
few drops almond extract
1 T sweetener of choice
1 (or 2) banana, chopped
I constructed individual trifles in ramekins. You could use cups, small bowls, or one medium bowl for the whole thing.
Set aside about 1/4 of the cookie/almond mix for topping.
In whatever containers you use, layer:
remaining cookie/almond mix
half the bananas
half the whipped cream
rest of bananas
rest of whipped cream
Cover and refrigerate until time to serve (few hours to a couple of days). Top with remaining cookie/almonds just before serving.
They come in around 15 g net carbs made with one banana and I-don't-wanna-know-how-much saturated fat per serving ;-)
*From Trader Joes - I'm guessing they're seasonal, so stock up! Actually I made it the first time with graham crackers, which were delicious as well. The recipe on the website called for vanilla wafers, which would also be tasty!
**I almost got soft peaks the second time. You want to make it smooth and work a little air in to lighten it. The first time I tried using the whisk on my mixer - the mascarpone was too stiff for them. Just use your normal mixer beaters. |
