| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 7 Tasse | Cubed peeled sweet potato; 1/2 inch cubes --about 2 1/4 pounds |
| 2 Tasse | Sliced very ripe plantain about 1 pound |
| 1/3 Tasse | brown sugar packed |
| 1/4 Tasse | Fat-free milk |
| 1/4 Tasse | Low-fat sour cream |
| 1/4 Teelöffel | allspice gound |
| | Cooking spray |
| 1/4 Tasse | Whole pitted dates; chopped |
| 1/4 Tasse | Slivered almonds; toasted |
|
1. Preheat oven to 350°.
2. Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat; simmer 7 minutes. Add plantain; simmer 7 minutes or until very tender, and drain. Return potato and plantain to pan. Add sugar, milk, sour cream, and allspice; beat 2 minutes at high speed of a mixer until smooth. Spoon into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with dates and almonds. Bake at 350° for 30 minutes or until thoroughly heated.
Calories 283 (10% from fat); Fat 3.2g (sat 0.8g, mono 1.3g, poly 0.5g); Protein 3.9g; Carb 63.6g; Fiber 4.7g; Chol 3mg; Iron 1.4mg; Sodium 29mg; Calc 63mg.
MM_Buster v2.0l.
|
|
Anmerkungen zum Rezept:
keine |
