| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
New Orleans |
Vegetables, Low-cal |
4 |
Servings |
INGREDIENTS
| 2 |
|
Sweet potatoes |
| 2 |
|
Egg whites |
| 1 |
|
Whole egg |
| 1/4 |
c |
Egg substitute |
| 1 1/2 |
c |
Skim milk |
|
|
Juice of one orange |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Grated nutmeg |
| 1/8 |
ts |
Ground white pepper |
|
|
OR |
INSTRUCTIONS
Preheat oven to 325 degrees. 1. Peel sweet potatoes, cut into 1/2" slices.
Place in sauce pan with water to cover. Cook over medium heat until
tender, about 15 min. Drain and mash. 2. In large bowl, whisk together the
egg whites and egg (or egg sub) until well combined. 3. Stir in sweet
potatoes, milk, orange juice, cinnamon, nutmeg & pepper. 4. Coat 4 (1 cup)
molds with no-stick spray. Fill with potatoe mixture. Place molds in larger
baking pan and add enough hot water to come halfway up the sides of the
molds. 5. Bake for 50 to 60 minutes or until a knife inserted in the center
comes out clean. Unmold onto plates to serve. Per serving with whole egg:
121 calories, 1.6 g fat (12%), 7.4 g protein, : 55 mg cholesterol, 97 mg
sodium. From: Emeril's of New Orleans, in Prevention Magazine, Feb. 1991
Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1.1
Courtesy of Shareware RECIPE CLIPPER 1.1
Recipe By :
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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