1-2/3 cups heart smart Bisquick
1/4 cup unsweetened vanilla almond milk
1 egg worth of All Whites
1 tsp almond extract
1/4 cup Splenda
3/4 cup strawberries, diced
Preheat oven to 350.
Line a small baking dish with foil. Roast banana for 15 minutes. Peel banana and mash in a small bowl.
Combine Bisquick, almond milk, egg, extract, and Splenda in a mixing bowl. Fold in strawberries and banana.
Press dough evenly into the bottom of the foil lined banana baking dish (I used an 8 x 6). Lift out foil. Divide into 6 equal portions. Place on a parchment lined cookie sheet.
Bake for 18-20 minutes or until golden brown.
Each scone= 3.1 points