| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
lg |
Sweet potato, peeled and shredded (about 1 pound) |
| 1 |
|
Red Delicious apple, unpeeled and shredded |
| 1/4 |
c |
Currants or golden raisins |
| 1/2 |
c |
Vanilla low-fat yogurt |
| 2 |
tb |
Orange juice |
| 1 |
tb |
Honey |
|
|
Lettuce leaves |
| 1/2 |
c |
Chopped pecans, toasted |
INSTRUCTIONS
Hi everybody! I made this yesterday and it's delicious. I substituted dried
cranberries (craisins) for the currants and all-natural no sugar added
apricot jam for the honey. Also, I used the pecans right out of the bag, I
didn't toast them. Oh, yeah, the recipe comes out of Southern Living
magazine.
Bring water up to a boil in a large saucepan; add sweet potato. Cover and
cook 1 minute; drain immediately. Place sweet potato in ice water; let
stand 5 minutes. Drain well, and pat dry with paper towels.
Combine sweet potato and next 5 ingredients, tossing to coat. Cover and
refrigerate 2 to 3 hours. To serve, spoon onto lettuce leaves, and sprinkle
with pecans. Yield: 4 to 6 servings. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by risha@erols.com on Jul 1, 1997
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