| 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
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”