Raspberry-Cornmeal-Banana-Carrot S’mores

    Serves 6

    ¼ cup fresh raspberries

    ½ teaspoon sugar

    6 tablespoons all-purpose flour

    1 tablespoon yellow cornmeal

    ¼ teaspoon dry mustard powder

    3 low-fat graham crackers, crumbled

    ⅛ teaspoon salt

    ⅛ teaspoon baking powder

    1 carrot, grated (about ½ cup)

    2 small green onions (white and pale green parts), thinly sliced

    ½ 4-ounce bar milk chocolate, broken into ½-inch pieces

    ½ cup grated sharp Cheddar cheese (about 1½ ounces)

    1 egg, lightly beaten

    ¼ cup low-fat milk

    ½ banana, thinly sliced on an angle

    6 tablespoons marshmallow fluff

1. Preheat broiler.  Toss berries with sugar in bowl, and let stand 10 minutes.
2. Combine flour, cornmeal, mustard, graham cracker, salt, and baking powder in medium bowl.  Add carrots, green onions, chocolate, cheese, egg, and milk, and mix well.
3. Heat large nonstick skillet over medium heat.  Scoop tablespoonfuls of batter into pan, then spread flat with back of spoon to about 3-inch diameter.  Cook 1¼ to 1½ minutes per side.  Transfer to baking sheet.
4. Set 1 or 2 banana slices over half of the cakes.  Top remaining cakes with raspberries.
5. Spread ½ tablespoon marshmallow fluff over each s’more.  Place 6 to 8 inches under broiler, and broil ¾ to 1 minute, or until fluff is toasty and browned.  Serve immediately.