| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Low-cal, Passover |
8 |
Servings |
INGREDIENTS
|
|
Burton – PDPP83A |
| 2 |
tb |
Light brown sugar, packed |
| 2 |
ts |
Light brown sugar, packed |
| 1/2 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Ground ginger |
| 1 1/2 |
lb |
Sweet potatoes; pared, cut inch-thick slices), blanched |
| 2 |
c |
Carrots, sliced (1/2-inch slices), blanched |
| 2 |
sm |
Apples; cored, pared and cut inch-thick slices |
| 1 |
c |
Canned crushed pineapple, (no sugar added) |
| 2 |
tb |
Margarine |
| 2 |
ts |
Margarine |
| 1/2 |
c |
Water |
INSTRUCTIONS
Preheat oven to 350 F. In small bowl combine sugar and seasonings; set
aside. In bottom of 2-quart casserole arrange 1/3 of the potatoes; layer
1/3 each of the carrots, apples, and pineapple over potatoes. Sprinkle with
1/3 of the sugar mixture and dot with 1/3 of the margarine. Repeat layers 2
more times, ending with margarine. Pour water over top, cover and bake 1
hour. Remove cover and bake until lightly browned, about 15 minutes longer.
Per serving: 1 bread, 1/2 vegetable, 1 fat, 1/2 fruit, 20 calories. Source:
WW meeting handout. Festive Fare Passover menu.
Posted to JEWISH-FOOD digest V97 #102 by Nancy Berry <nlberry@prodigy.net>
on Mar 27, 1997
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