INGREDIENTS

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

A Message from our Provider:

“Jesus Christ! The answer is on everyone’s lips”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 163
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 5.5mg
Sodium: 299.9mg
Potassium: 275.2mg
Carbohydrates: 30.6g
Fiber: 1.8g
Sugar: 13g
Protein: 6.4g