Chocolate Zebra Biscotti
INGREDIENTS
Nonstick cooking spray
1 box Pillsbury™ Zero Sugar Moist Supreme® Devil’s Food Premium Cake Mix
1/4 stick Baking Sticks Butter Flavor All-Vegetable Shortening
OR 1/4 cup Butter Flavor All-Vegetable Shortening
2 large eggs
1 tablespoon water
1/3 cup Pillsbury™ Zero Sugar Creamy Supreme® Vanilla Flavored Premium Frosting
1/3 cup Pillsbury™ Zero Sugar Creamy Supreme® Chocolate Fudge Flavored Premium Frosting
PREPARATION DIRECTIONS
Step 1
HEAT oven to 350°F. Coat large baking sheet with no-stick cooking spray.
Step 2
MICROWAVE shortening in large microwave-safe bowl on HIGH for 30 to 45 seconds. Stir until smooth. Add cake mix, eggs and water, stirring until evenly moistened. Knead dough with hands until cake mix is thoroughly blended into dough.
Step 3
DIVIDE dough in half. Shape each half into a 9 x 3-inch loaf on prepared baking sheet. Bake 25 minutes. Remove from oven. Cool on baking sheet 15 minutes. Cut each loaf into 3/4-inch slices. Arrange on baking sheet, cut side down. Bake an additional 15 minutes, turning halfway through cooking time. Remove to wire rack to cool 10 minutes.
Step 4
PLACE chocolate and vanilla frostings in separate small heavy-duty resealable plastic bags. Seal. Microwave, one at a time, on HIGH for 8 seconds or just until soft. Knead gently to blend. Cut a very small corner off bottom of bags. Drizzle frostings over biscotti to make stripes. Let stand 15 minutes or until frosting is set.
Serving Size (1 slice), Calories 140 (Calories from Fat 60), Total Fat 7g (Saturated Fat 2g, Trans Fat g), Cholesterol 20mg, Sodium 190mg, Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 7g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
