BANANA-COCONUT

Makes 16 servings

Preparation time: 15 minutes

Cooking time: 15 minutes; chilling time: 1 to 24 hours

Ingredients :

2 cups reduced-fat biscuit mix (such as Bisquick)

2 tablespoons sugar

1/4 cup firm butter

1 (4-serving size) fat-free, sugar-free instant vanilla pudding mix

1 3/4 cups 1 percent milk

2 medium sliced ripe bananas

2 cups frozen fat-free whipped topping, thawed

1/4 cup toasted shredded coconut

1/4 cup toasted slivered almonds

Heat oven to 375 degrees. Mix biscuit mix and sugar in a medium bowl. Cut in butter, using a pasty blender or crisscrossing 2 knives, until crumbly. Press into bottom of ungreased 7-by-11-inch baking dish. Bake 13 to 15 minutes or until light brown. Cool completely, about 30 minutes.

Make pudding as directed on package, using 1 3/4 cups milk; spread over crust. Top with bananas. Spread whipped cream over top. Sprinkle with coconut and almonds. Cover and refrigerate at least 1 hour but not longer than 24 hours.

Per serving: 151 calories, 3 grams protein, 6 grams fat (33 percent calories from fat), 2.7 grams saturated fat, 22 grams carbohydrate, 9 milligrams cholesterol, 291 milligrams sodium, 1 gram fiber.