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Potatoes | Sweet Potato Custard | Sweet potatoes and bananas combine to make a flavorful low fat custard made with evaporated skim milk and no added fat.
1 C |
mashed cooked sweet potato |
1/2 C |
mashed banana (about 2 small) |
1 C |
evaporated skim milk |
2 Tbsp |
packed brown sugar |
2 |
beaten egg yolks (or 1/3 cup egg substitute) |
1/2 tsp |
salt |
as needed |
nonstick cooking spray |
1/4 C |
raisins |
1 Tbsp |
sugar |
1 tsp |
ground cinnamon |
- In a medium bowl, stir together sweet potato and banana.
- Add milk, blending well.
- Add brown sugar, egg yolks, and salt, mixing thoroughly.
- Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.
- Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.
- Bake in a preheated 325º F oven for 40-45 minutes or until a knife inserted near center comes out clean.
Yield: 6 servings--Serving Size: 1/2 cup
Each serving provides:
Calories: 144 Total fat: 2 g Saturated fat: less than 1 g Cholesterol: 92 mg* Sodium: 235 mg
*If using egg substitutes, cholesterol will be lower.
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Source: NHLBI - LDL lowering cholesterol diet |
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