Title: Sweet Potato Custard Muffin
Categories: None
Yield: 1 servings

Nonstick baking spray
1/2 c Mashed sweet potatoes;
-(about 1/2 medium potato)
-(can substitute with cooked
-mashed winter squash )
1 sm Ripe banana
1/2 Soy milk or nonfat skim milk
2 tb Brown sugar or substitute
1/4 ts Salt
2 Egg white
2 tb Raisins or currants
Cinnamon and spices to suite
-your taste

Preheat the oven to 300ø. Coat 5 cups of a standard muffin tin with
nonstick baking spray. Put sweet potatoes, banana, milk, sugar, salt and
egg whites in the bowl of a food processor and process until pureed. Stir
in the raisins. Divide mixture evenly into muffin cups. Bake 45 minutes.
Unmold and serve cool or cold. Serves 5.

(From Jenifer Lang Cooks for Kids by Jenifer Lang, Crown, $10). Per
serving: 90 calories, 2 g. protein, 17 g. carbohydrates, 46 mg.
cholesterol, 152 mg. sodium.

Posted to fatfree digest by "Ross, Lynne" on
Apr 15, 1999, converted by MM_Buster v2.0l.