Heat oven to 350 F. Grease a 10 inch tart pan with removable bottom. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 cup flour and brown sugar. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Press in bottom of prepared pan. Bake t 350 F. for 14-19 minutes or until light golden brown. In small saucepan over Medium heat, combine caramel topping and 1/4 cup flour; bring just to a boil. Cool; refrigerate until very cold. Just before serving, spread caramel mixture over crust. Slice bananas; arrange over caramel. In small bowl, beat cream cheese and sugar until fluffy. Fold in orange peel and whipped cream. Spread over sliced bananas. Sprinkle with slivered almonds. Remove tort from pan. Serve immediately. Makes 10 servings. * Tip: to toast almonds spread on cookie sheet; bake at 375 F. for 5-10 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in Microwave save pan. Microwave on High for 3-4 minutes or until light golden brown, stirring frequently. Per serving; 410 calories, 6 g protein, 46 g carbohydrate, 23 g fat, 4- mg cholesterol, 230 mg sodium, 200 mg potassium Pillsbury Everyones Favorite Foods Classic Cookbook #85, p. 89 NOTES : "This dessert combines bananas and caramel with a cream orange-flavored topping. All favorite Mexican flavors." Recipe by: Pillsbury Everyones Favorite Foods Classic Cookbook #85 Posted to KitMailbox Digest by Roberta Banghart
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|Serving Size: 1 Serving (475g)|
|Recipe Makes: 10 servings|
|Calories from Fat: 1322 (81%)|
|Amt Per Serving||% DV|
|Total Fat 146.9g||196 %|
|Saturated Fat 78.8g||394 %|
|Monounsaturated Fat 39.7g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 435.5mg||134 %|
|Sodium 1237.7mg||43 %|
|Potassium 638.2mg||17 %|
|Total Carbohydrate 61.4g||18 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 60.5g|
|Protein 23g||33 %|
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Calories per serving: 1625
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