Banana Cream Angel Bites

1. Preheat oven to 350 degrees F. Lightly oil a 13x11-inch baking sheet. Set aside.

2. Make Angel Bites. Place egg whites in a medium mixing bowl. Whip on high speed using an electric mixer or wire whisk until frothy.

3. Add SPLENDA^® Granulated Sweetener, vanilla and salt. Mix on high speed until medium-stiff peaks form (approx. 20-30 seconds with an electric mixer).

4. Spoon rounded tablespoons of egg whites onto prepared baking sheet. Bake in preheated 350 degree F oven 10-15 minutes or until firm and golden brown. Remove from pan. Cool.

5. Make filling. Place egg substitute, LACTAID^® Fat Free Milk, vanilla and light butter in a small saucepan. Blend SPLENDA^® Granulated Sweetener and cornstarch together and add to ingredients in the saucepan. Stir well. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble (approx. 3-4 minutes).

6. Remove filling from heat and add banana flavor. Stir until well mixed. For an extra creamy filling, pour into the bowl of a food processor or blender. Cover and process until very creamy (approx. 10 seconds). Pour filling into a bowl and refrigerate at least 20 minutes or until ready to serve.

7. Assemble Angel Bites. Just before serving, sandwich Angel Bites with filling. Place three Angel Bites on a plate with the bottoms facing up. Top each with sliced banana and a spoonful of filling. Stack another Angel Bite on top. Repeat for each serving.

8. Garnish with a dollop of whipped cream if desired. Top with chocolate chips or shavings.

NOTE

If egg whites start to separate, whisk them back together using a wire whisk. If desired, 2 oz. of shaved chocolate can be used in place of the chocolate chips.