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Title: Cinnamon Polenta (High Carb) Categories: Breakfast, Cereals, Lowfat, Cornmeal Yield: 4 Servings 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 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 1998 |