| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | Vegetarian | Breakfast, Cereals, Lowfat, Cornmeal | 4 | Servings |
INGREDIENTS
| 2 | tb | Low-fat ricotta cheese |
| 2 | tb | Chopped assorted dried fruits |
| 1 | c | Water |
| 2 1/4 | c | Low-fat milk |
| 2 | tb | Sugar |
| 1/4 | ts | Salt |
| 3/4 | c | Fine yellow cornmeal |
| 1/4 | ts | Ground cinnamon |
INSTRUCTIONS
ADVANCE PREP: Measure ricotta cheese into a small airtight plastic container; chop and measure dried fruits and put them in a resealable plastic bag. Refrigerate until needed. PREP: In a medium sauce-pan, bring water, milk, sugar and salt to a boil over medium heat. Reduce heat to low and add cornmeal in a thin stream, stirring constantly until it thickens slightly and the grains swell (about 10 minutes). Divide polenta among 4 bowls and garnish with 1/2 tablespoon each of ricotta and dried fruits. Sprinkle with cinnamon and serve. Per serving: 194 calories, 11 percent fat (2.3 grams), 73 percent carbohydrate, 16 percent protein. See: http://www.fitnessonline.com/shapecooks/ Consultant: Susan M. Kleiner, Ph.D., R.D., a high-performance nutritionist and author of The Be Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997). >edited for eat-lf cookbooks by kitpath 98Feb Notes: See also MENU Hi-Carb: Overnight in the Mountains. Includes Make-ahead instructions. Easy as oatmeal to make and full of energizing carbohydrates, polenta is a perfect morning meal. Low-fat milk and ricotta cheese provide the protein you'll need for muscle repair after a long, active day. Recipe by: SHAPE Cooks 1998 Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 17, 1998
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