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Recipes
Shopping list
Ingredients
- 2 cups frozen light whipped topping
- 1 (11 oz) box frozen ripe plantains
- ¼ cup egg substitute (or 1 large egg)
- 2 tablespoons water
- ¼ cup light corn syrup (or honey)
- 4 teaspoons cinnamon-sugar, divided
- 1 (8 ct) can refrigerated crescent rolls
Steps
- Preheat oven to 350°F. Place whipped topping in medium bowl to soften. Cut plantains into bite-size pieces; place in second medium bowl.
- Beat egg substitute and water until blended. Stir corn syrup and 1 teaspoon cinnamon-sugar into plantains. Unroll dough on baking sheet; separate rolls. Arrange plantains evenly on 4 rolls; top with remaining 4 rolls and crimp edges to seal.
- Brush with egg wash, then sprinkle ¼ teaspoon cinnamon sugar over each turnover; bake 15–20 minutes until golden. Meanwhile, whisk whipped topping and remaining 2 teaspoons cinnamon sugar; chill until ready to serve.
- Cut each turnover in half and top with whipped topping mixture; serve.
Do not eat raw dough/batter.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅙ recipe serving: Calories 250, Total Fat 8g, Sat Fat 4g, Trans Fat 0g, Chol 0mg, Sodium 240mg, Total Carb 39g, Fiber 1g, Total Sugar 26g, (Incl. 14g Added Sugars), Protein 3g, Vitamin D 0%, Calc 0%, Iron 6%, Potassium 4%