|
Celebrate Cinco de Mayo With Attitude!
|
|
Cabbage-Carrot-Pineapple Salad California Avocado Official Cinco de Mayo Guacamole (1998)
There are approximately 1.2 million Mexican Americans with diabetes. That's roughly 10.6% of the Mexican American population. Did you know that on average, Mexican Americans are 1.9 times as likely to have diabetes as non-Hispanic whites of similar age? Statistically stated:
California Update California's large and rapidly growing Hispanic population is developing diabetes at an alarming rate, a problem that poses new threats to a strained public health system, according to a report released 4/30/03. The report, by researchers at the University of California at Los Angeles, analyzed state data to conclude that nearly a quarter of retirement-age Hispanics have been diagnosed with the incurable disease -- twice the percentage of whites and significantly more than Asians. While the report says diabetes also is prevalent among the state's black and American Indian populations, their numbers do not rival the Hispanic presence in California. About one in three CA residents is Hispanic -- that was 11 million people in 2000, a number projected to double by 2025, according to the Census Bureau. According to a report by UCLA's Center for Health Policy Research, based on data from a telephone survey of more than 55,000 CA state residents done in 2001, nearly 6 percent of adults and 12,000 adolescents age 12 to 17 have been diagnosed with diabetes. Survey respondents self-identified their race. Based on the prevalence of sedentary lifestyles and obesity, an additional 1.8 million are thought to be are at significant risk for becoming diabetic. The report goes on to state that younger Hispanics have a rate of diabetes comparable to other groups, but the numbers begin to rise as the population ages. By age 65, 24 percent of Hispanics are diagnosed with the disease -- compared with 12 percent of whites and 15 percent of Asians. The most common form of the disease was once called "adult-onset" diabetes, but recently it began showing up among more children and adolescents. While genetic factors increase the chances of developing diabetes, researchers agree that the growing obesity problem has become the leading risk factor. Obesity ~ and by extension, diabetes ~ is the most common among Californians in low-income, rural, undereducated and non-English-speaking communities. Almost 60 percent of Hispanic adults in California are obese compared with 51 percent of white adults, the study says. The study also found that Hispanics are more likely than other populations to be un-insured, making treatment of the disease more challenging. About one-third of Hispanics with diabetes take no medication for their condition, compared with 21 percent of whites ~ and only about 35 percent of Hispanics monitor their blood sugar. Diabetes is an incurable condition characterized by the body's inability to break down sugars in the blood. It is the nation's seventh-leading cause of death, and the leading cause of adult blindness, kidney failure and amputation of lower limbs. Diabetes frequently leads to heart disease, stroke and kidney failure. Sources: Beth Fouhy, The Associated Press; Sacramento Bee staff writer Dorsey Griffith; and The Modesto Bee, 4/30/03.
Cinco de Mayo Party Suggestions
Source: The California Avocado Commission
|
Greetings and
welcome to our salute to Cinco de Mayo, the Mexican national holiday that celebrates the
defeat of the French forces at the Battle of Puebla in 1862, when against
overwhelming odds, outnumbered Mexican soldiers changed history by successfully holding
back Napoleon III's overconfident brigade. Over the years of frolicking festivity, the celebration of Cinco de Mayo is one foreign holiday that now seems almost as American as apple pie in many southwestern regions of the United States. Crowds of festive revelers hit the streets, restaurants, and parks -- from the afternoon well into the night --singing, dancing, and generally having a spontaneously festive time. Strolling mariachis, picnics and fiestas are standard entertainment. Ask many an American why they're celebrating and the response is like to be, "Simply to have a good time." This year we're inviting you to take a break from the typical Tex-Mex fare (usually loaded with fat and calories), and encourage you to become better acquainted with real Latin culture by exploring the lighter side of Mexican cooking. Contrary to popular belief, original Mexican cocina (cuisine) was healthful and light. The Aztec diet was primarily vegetarian and was based on indigenous crops of corn, beans, chiles, tomatoes, and squash (coastal regions also consumed fish and seafood). The heavy, fried Tex Mex fare, which people usually associate with Mexican cuisine, is not at all representative of the diverse cuisines of Mexico. Authentic Mexican cuisine boasts a delicious combination of fresh vegetables, wholesome grains, hearty legumes, and bold seasonings. Lightening your Mexican recipes (which typically call for lard), is easy by substituting small amounts of monounsaturated oils like olive or canola, and adding garlic, onion, herbs, spices, and chiles to boost flavor. Better yet, stick with Mexican dishes that are already low in fat. Mexican salsas are easy to make, require little or no fat, and add pizzazz to plain grilled chicken or fish. Vegetables such as tomatillos, onions, chiles, garlic and tomatoes are often roasted, and nuts, seeds, spices, and herbs are often toasted to intensify flavors when used in traditional Mexican cuisine. Other traditional techniques for cooking with a Latin flavor include steaming food in cornhusks or other natural food wrappers, or grilling to enhance food flavors without adding additional fat. In the spirit of Cinco de Mayo, we're inviting readers of ALL ethnicities to sample some new and healthier Latin flavors from recipes chosen from a select group of our favorite cookbooks. You don't have to have diabetes to enjoy these fiery foods ~ Just bring your plate and a healthy appetite. Olé and Salud!!
OFFICIAL CINCO DE MAYO GUACAMOLE 1998 2 California avocados Cut the avocados in half and remove the seeds. Scoop out the pulp and place in a bowl. Drizzle the pulp with lemon juice and mash, leaving some chunks. Mix well with remaining ingredients. Add Jalapeno to taste and garnish with cheese. Serves: 12. Per Serving (Dip Only): 55 calories, 5 g Total Fat; (3 g Monounsaturated Fat, 1 g Sat Fat, 0.6g Polyunsaturated Fat): 3 g Carb; 00 mg Cholesterol: 93 mg Sodium; 1 g Dietary Fiber; 1 g Sugars; 1 g Protein. Exchanges: 1 Fat.
BAKED
CHILES RELLENOS 4 large poblano chiles or 8 small ones, OR
two 4-ounce cans of whole green
chiles Sauce: Preheat oven to 350°F. To peel the chiles, first roast them on a hot griddle or under the broiler, turning occasionally until they are evenly blistered. Place them in a plastic bag to "sweat" for a few minutes, then peel. Cut a slit down the side of each chile. Remove the seeds and veins with care. If the chiles are hot, they may burn your fingers. To remedy this, you can soak them in salt water for 15 minutes and wash your hands after handling them. We recommend you use plastic gloves to handle the chiles and keep your hands away from your eyes. Stuff
the chiles with the cheese, and place in a lightly oiled or sprayed 9 x 9-inch baking
dish. Beat the egg whites until stiff but not dry. Separately, beat the yolks
slightly, adding the flour, baking powder and salt. Fold the yolk mixture into the beaten
egg whites until well blended. Pour this mixture over the chiles, and bake for 20 minutes. Per Serving: 184 Cal; 7 gm Fat (2 gm Sat Fat); 14 gm Carb; 240 mg Chol; 166 mg Sodium; 9 gm Protein; 80 mg Calcium; 2 gm Fiber. Dietary Exchanges: 1/2 Starch/Bread; 3-1/2 Protein; 1 Vegetable; 2 Fat.
MARGARITA
FRUIT SALAD Tequila Orange Liqueur Dressing: 3 Tbsp tequila 4 cups fresh strawberries, sliced
PEPPER
QUESADILLAS 1-1/2 Tbsp vegetable oil Preheat oven to 425ºF. In a large skillet, over medium-high heat, heat oil and sauté peppers, onion and chilies for 5 to 7 minutes. Stir in cumin, then drain, reserving liquid. Sprinkle half of each tortilla with cheese and top with pepper mixture. Fold tortillas in half and place on a baking sheet. (You can overlap a bit to fit). Brush with reserved liquid. Bake 7 to 10 minutes, or until cheese is melted. Cut each tortilla into thirds and serve warm with salsa. Serves 6. Per Serving: 173 Cal; 6 g Total Fat; 26
g Carb; 4 g Protein; 00 mg Cholesterol; 239 mg Sodium; 3 g Fiber. Exchanges: 1-1/2 Bread;
CHICKEN
ENCHILADAS 2 cups Quick Enchilada Sauce (recipe
follows) Preheat oven to 350°F. Heat the Enchilada Sauce in a skillet until hot. Dip a tortilla into the sauce, then remove it to a clean, flat surface. Place 1/2-ounce each of the chicken and cheese in the middle of the tortilla and top with a sprinkle of minced onion. Fold the tortilla into thirds and place it seam-side down into a baking dish large enough to hold the full dozen. Repeat this process until all of the tortillas are filled. Spoon the remaining Enchilada Sauce over the tortillas. Top with a little reserved cheese. Cover and bake for about 30 minutes, or until hot and bubbly. Makes 6 Servings. Per Serving (without optional topping): 220 Cal; 8 g Total Fat (6 g Sat Fat); 19 g Carb; 53 mg Cholesterol; 328 mg Sodium; 284 mg Calcium; 2 g Fiber; 19 g Protein. Exchanges: 1 Starch; 1 Veg; 2 Very Lean Meat; 2 Fat. QUICK
ENCHILADA SAUCE 1 cup chicken broth Combine all of the ingredients in a saucepan. Bring to a boil; then reduce to a simmer for about 20 minutes. Yield: About 2 Cups.
SOUTH
TEXAS SQUASH CASSEROLE 1 cup onion, chopped ** Ro-Tel tomatoes are a combination of cooked tomatoes & peppers. Some major tomato companies have similar tomato & pepper products you can substitute. Look for them in the Hispanic foods section. In a large skillet, melt margarine. Add onions and sauté until they look clear. Add sliced squash and continue to sauté 4-5 minutes more, tossing gently. In a large baking dish (sprayed with nonstick cooking spray, if desired), combine tomatoes, squash and onions. Mix well and add pepper. Sprinkle with grated cheese. Bake 30 minutes in 350°F oven, or until bubbly. Serves 8. Per Serving: 70 Cal; 3g Total Fat; 7 mg Cholesterol; 200 mg Sodium. Diabetic Exchanges: 1 Veg; 1 Bread; 1/2 Fat; 1 Meat.
FIESTA FISH 1 Tbsp olive oil Preheat oven to 350°F. Prepare a baking dish by spraying it with a nonstick spray. Heat the olive oil in a nonstick skillet and sauté the green pepper, onion, and tomatoes for 1 to 2 minutes to soften. Remove from the heat, add lemon juice, basil, black pepper and chili powder. Place the fish in the prepared dish, and spoon the vegetable mixture over it. Cover and bake for 25 to 30 minutes, or until the fish flakes with a fork. Makes 6 Servings. Per Serving: 178 Cal; 5 g Total Fat (<1 g Sat Fat); 4 g Carb; 73 mg Cholesterol; 121 mg Sodium; 179 mg Calcium; 1 g Fiber; 29 g Protein. Exchanges: 4 Very Lean Meat; 1 Fat.
Recipe from The California Avocado Commission 1 medium California avocado Prepare fresh tomato salsa in advance (see below). Spray skillet with non-stick cooking spray. Lightly sauté the onion, green and red peppers. Mince cilantro and cut avocado into 12 slices. Warm tortillas in oven and fill with sautéed peppers and onions, cilantro, avocado slices, and salsa. Fold tortilla over and serve. Makes 12 Servings. Fresh Tomato Salsa: 1 cup fresh tomatoes, diced Mix all ingredients together and refrigerate. Yield: 1-1/2 cups salsa. Note: The fresh salsa can be made ahead and keeps for 2 days under refrigeration Per (1 Taco) Serving: 158 Cal; 5 g Total Fat (1 g Sat Fat, 1 g PolyUnsat Fat, 3 g MonoUnsat Fat); 25 g Carb; 00 mg Cholesterol; 175 mg Sodium; 2 g Dietary Fiber; 3 g Sugars; 4 g Protein. Exchanges: 1 Bread; 1 Veg; 2 Fat.
SOFT
TACOS DELICIOSO 12 (6-inch) corn or flour tortillas Wrap tortillas in foil and keep in warm oven until ready to serve. Pound chicken until about 1/2-inch thick. Drizzle lemon juice on chicken and sprinkle with salt and pepper. Heat oil in a large skillet. Cut chicken diagonally into 1/4-inch slices; sauté 3 to 5 minutes or until until no longer pink; keep warm. Fill tortillas with shredded lettuce, chicken, diced avocado and red onion. Drizzle salsa over filling and gently fold in half. Makes 12 Servings. Per (1 Taco) Serving: 241 Cal; 11 g Total Fat (2 g Sat Fat; 5 g MonoUnsat Fat; 1 g PolyUnsat Fat); 17 g Carb; 44 mg Cholesterol; 167 mg Sodium; 594 mg Potassium; 4 g Fiber; 20 g protein. Exchanges: 1 Bread; 1-1/2 Very Lean Meat; 2 Fat.
GRILLED
LEMON FAJITAS 1 pound fajitas (skirt steak) trimmed well
and butterflied **(Mesquite is a native Texas tree that provides excellent firewood for barbecues, giving meat a wonderful smoked flavor). Mesquite-type briquettes are available for barbecuing fajitas, or you can use real mesquite kindling. Prepare fajitas by removing all excess fat and connective tissue. Add lemon juice and coat well. Put fajitas in airtight container and place in refrigerator. Allow to marinate in refrigerator for 2 days, turning several times. Cook over very hot mesquite coals for 10-15 minutes on each side. Makes 4 Servings: Velda's Serving Suggestion: For a real Texas meal, serve with rice, beans PICO DE GALLO and fresh corn tortillas! Per Serving: 165 Cal; 6 g Total Fat (2 g Sat Fat); 64 mg Cholesterol; 86 mg Sodium. Exchanges: 3 Meat.
PICO DE GALLO 3 medium tomatoes, seeded and chopped Mix all ingredients. Use as relish or side dish. Keeps about 2 days refrigerated, but is best if used fresh. Makes 6 Servings. Per Serving: 20 Cal; 00 g Total Fat (00
g Sat Fat);
MEXICAN RICE 2 tomatoes, chopped into large chunks Combine the tomatoes, onion, and garlic in a blender and purée. Strain the mixture into a small bowl and add the chili powder. Heat the oil in a heavy pan o skillet. Brown the rice in the hot oil, stirring constantly so it will not burn. When the rice is browned, add the tomato mixture and broth or water. Bring to a boil, then reduce heat to simmer. Cover and cook for approximately 45 minutes, or until the rice is done and all of the liquid is absorbed. Add the chopped fresh cilantro, stir slightly, and serve. Makes 4 Servings. Per Serving: 230 Cal; 4 g Total Fat (<1/2 g Sat Fat); 47 g Carb; 00 mg Cholesterol; 152 mg Sodium; 3 g Protein; 2 g Fiber. Exchanges: 3 Starch; 1 Fat.
CABBAGE-CARROT-PINEAPPLE
SALAD 2 cups cabbage, finely shredded Combine all the ingredients and serve. Makes 6 Servings. Per Serving: 77 Cal; <1/2 gm Fat; 19 gm Carb; 0 mg Chol; 22 mg Sodium; 1 gm Protein; 27 mg Calcium; 3 gm Fiber. Dietary Exchanges: 1 Vegetable; 1 Fruit.
COLACHE 2 Tbsp corn oil In a 2-quart saucepan, heat the oil and sauté the green onions and poblano chile for 5 minutes. Add the tomatoes and cook, stirring , for 5 more minutes. Add the zucchini, yellow squash, cilantro, sweet corn kernels, salt and chile (if desired), and cover. Lower the heat and cook for 5 more minutes, or until the vegetables are barely tender. Serve with beans and rice. Makes 4 to 6 Servings. Per Serving (calculated for 6 Servings): 133 Cal; 6 gm Fat (1 gm Sat Fat); 20 gm Carb; 0 mg Chol; 26 mg Sodium; 4 gm Protein; 21 mg Calcium; 4 gm Fiber. Dietary Exchanges: 1 Starch/Bread; 1-1/2 Veg; 1 Fat.
JICAMA
& CITRUS SALAD 2 small Jicama, peeled and chopped into
bite-size pieces Place the jicama and oranges in a salad bowl. In a separate bowl, mix the juices and cayenne. Pour over the jicama. Mix well and garnish with paprika. Makes 4 Servings. Per Serving: 62 Cal; 00 g Total Fat; 15 g Carb; 00 mg Cholesterol; 5 mg Sodium; 4 g Fiber; 16 mg Calcium. Exchanges: 1 Veg; 1/2 Fruit.
BAKED
CHILAQUILES 12 tortillas, cut in strips Preheat the oven to 350°F.
Fry the tortilla strips in the oil until crispy. Roast the garlic and onion in a
dry skillet over medium heat, turning to scorch evenly. Per Serving (calculated for 6
Servings): 251 Cal; 9 gm Total Fat
STUFFED
CHAYOTES 3 chayotes, boiled in salted water until
tender (about 30 minutes) Preheat oven to
375°F. Slice the cooked chayotes in half lengthwise, and remove the seeds.
Scoop out the pulp and save the shells. Sodium Alert: This recipe is not suitable for those on sodium restricted meal plans. Per Serving (2 Chayote shells with
stuffing): 206 Cal; 4 g Total Fat (2 g Sat Fat); 32 g Carb; 6 mg Cholesterol; 650 mg
Sodium; 9 g Protein; 209 mg Calcium; 7 g Fiber. Dietary Exchanges:
TIA'S BEANS 2 cups dried pinto beans Clean beans according to package directions. Rinse well with warm water. In a large crock pot, add beans, 2 quarts boiling water, and remaining ingredients. Cover top of crock pot with aluminum foil and top with lid. Cook on high for 4 to 6 hours, stirring 2 to 3 times the first hour and then every hour after that. Test beans for doneness after about 4 hours. One half hour before beans are done add: 5 dashes Worcestershire sauce Stir gently and continue cooking at high heat in crock pot until beans are done. Makes 12 Servings. Per Serving: 150 Cal; 3 g Total Fat (1 g Sat Fat); 2 mg Cholesterol; 2230 mg Sodium; 6 g Fiber. Exchanges: 2 Bread; 1/2 Veg; 1/2 Fat.
ARROZ ROJO 1 Tbsp vegetable oil In a medium saucepan, heat oil over medium-high heat. Add rice and sauté until evenly golden in color, about 7 minutes. Add the onion and garlic and continue to sauté until onion is translucent. Stir in the tomatoes, chile powder and water; bring mixture to a boil. Reduce the heat to low; cover and simmer for 30 minutes, or until the liquid has been fully absorbed. Remove from heat; stir in thawed peas; replace lid and allow to steam for an additional 15 minutes. Remove lid; fluff with a fork and serve. Makes 8 Servings: Per Serving: 179 Cal; 2 g Total Fat; 35 g Carb; 00 mg Cholesterol; 139 mg Sodium; 4 g Protein; 3 g Fiber; 37 mg Calcium. Exchanges: 2 Starch; 1 Veg; 1/2 Fat.
SPICY
BLACK BEAN PIE 1 (15oz) can black beans, drained &
rinsed Preheat oven to 375ºF. In blender, process beans, milk, egg whites and 2 Tbsp of the cilantro or parsley, until smooth. Set aside. In a medium skillet, heat oil over medium heat. Add onion, peppers, vegetable stock, garlic and green chiles; cook for 5 minutes, stirring occasionally. Stir in remaining cilantro or parsley. Place 1-1/2 cups of chopped tortilla chips in the bottom of a 2-quart casserole. Pour bean mixture over chips. Spread vegetable mixture over bean mixture. Sprinkle with 1/2 cup of the cheese. Add remaining chips and top with remaining 1/2 cup of cheese. Bake 30 to 35 minutes, or until cheese is golden brown. Serve with salsa, if desired. Makes 8 Servings. Per Serving: 237 Cal; 10 g Total Fat; 30 g Carb; 6 mg Cholesterol; 94mg Sodium; 6 g Fiber; 10 g Protein; 233 mg Calcium. Exchanges: 1-1/2 Starch; 1 Veg; 1 Protein; 2 Fat.
PEACH
BURRITOS 2 large peaches, thinly sliced Arrange peach slices in a row near center of tortilla. Fold burrito up from the bottom first, then in from each side, folding over the bottom fold, like a diaper. Make sure your tortillas are fresh and not too dry! Melt margarine in a chafing dish or skillet. Place filled tortillas in the dish and cook 4 to 5 minutes, until golden brown, turning once. Remove from heat and sprinkle with cinnamon and brown sugar. Serves 4. Per Serving: 176 Cal; 5 g Total Fat;
29 g Carb; 00 mg Cholesterol; 207 mg Sodium; 3 g Protein; 2 g Fiber.
Exchanges: 1-1/2 Bread;
HONEY AVOCADO 1 whole California avocado Cut the avocado in half and remove the seed. Scoop out the flesh into individual serving bowls. Add honey and you're ready to eat dessert! Makes 2 Servings. Per Serving: 171 Cal; 15 g Total Fat (2 g Sat Fat, 10 g MonoUnsat Fat, 2 g PolyUnsat Fat); 12 g Carb; 00 mg Cholesterol; 10 mg Sodium; 541 mg Potassium; 2 g Protein; 4 g Dietary Fiber; 6 g Sugars. Exchanges: 1 Starch (Other Carb); 3 Fat.
CANTALOUPE
DESSERT SOUP 2 large cantaloupes, cut in chunks Place half of the cantaloupe in a blender and add orange juice, lime juice, mint and honey; process until smooth. Add remaining cantaloupe; process until smooth. In a large bowl, combine cantaloupe mixture with yogurt and mix well. Cover and chill until ready to serve. Garnish each serving with a mint sprig. Makes 6 Servings. Per Serving: 179 Cal; 1 g Total Fat; 42 g Carb; 2 mg Cholesterol; 110 mg Sodium; 128 mg Calcium; 6 g Protein; 5 g Fiber. Exchanges: 2-1/2 Fruit.
MEXICAN
FLAN (CUSTARD) 1-1/2 cups light brown sugar, divided Preheat oven to 350°F. Heat 3/4 cup sugar in a heavy saucepan over medium heat, stirring constantly until the sugar dissolves and caramelizes. Pour into a 9-inch ovenproof baking ring, tilting it until the caramel covers the sides evenly. Set aside Heat the milk and the rest of the sugar in a medium saucepan until it boils; turn down the heat and cook, uncovered, for 15 minutes. Remove from the heat and add the vanilla and almond extracts and salt. Beat the eggs lightly with a wire whisk, then dissolve the corn starch in a tablespoon of cold water; add to the beaten eggs. Gradually add the warm milk and sugar mixture to the egg mixture, stirring constantly. Pour this mixture into the caramel-coated baking ring. Place the ring in a round, 1`2-inch cake pan or casserole, pour in an inch of hot water to the bottom of the outer container, and bake for approximately 40 minutes or until firm. Remove from the oven and allow to cool at room temperature before removing from the mold and refrigerating. Serve well chilled. Makes 8 Servings. Per Serving: 225 Cal; 7 g Total Fat (3 g Sat Fat); 33 g Carb; 137 mg Cholesterol; 178 mg Sodium; 8 g Protein; 185 mg Calcium. Dietary Exchanges: 2 Starch/Bread; 1/2 Milk; 1 Fat.
FRUIT
IN AMARETTO CREAM 1-1/2 Tbsp Amaretto liqueur** **Almond extract may also be used to flavor yogurt. Combine liqueur or extract, sugar and yogurt, making a cream. Stir long enough to dissolve all sugar. Place fruit in dessert glasses. Add Amaretto cream to top of fruits. Garnish with slivered almonds. Makes 4 Servings. Per Serving: 118 Cal; 3 g Total Fat (Trace Sat Fat); 1 mg Cholesterol; 46 mg Sodium; 2 g Fiber. Exchanges: 1 Fruit; 1/4 Milk; 1 Fat.
PINTO BEAN
CAKE 1/4 cup fructose* *Fructose is a naturally occurring sugar found in honey and fruits and contains the same number of calories as sugar. Fructose is slightly sweeter (between 1.0 and 1.8 times) than sugar, and causes less of an elevation in blood glucose. In fact, if diabetes is well controlled, pure crystalline fructose will not raise blood glucose levels more than an equal amount of a complex carbohydrate. Preheat oven to 375°F. Lightly oil or spray a 10-inch angel food cake or bundt pan with nonstick cooking spray; set aside. With an electric mixer or food processor, cream fructose and margarine until smooth. Stir in eggs, and beans. Sift all dry ingredients together and add to sugar mixture. Add apples, raisins, nuts, and vanilla. Pour into prepared pan and bake in preheated oven for 45 minutes, or until done. Makes 12 Servings. Per Serving: 210 Cal; 10 g Total Fat; 25
g Carb; 46 mg Cholesterol; 113 mg Sodium; 60 mg Potassium; 6 g Protein;
LITTLE GIFTS 1/2 cup seedless raisins Preheat oven to 350°F. Defrost phyllo dough according to package directions. Add raisins, sugar and water to a medium-sized sauce pan. Bring to a boil. Reduce heat. Use 2 Tablespoons water to make cornstarch a smooth paste and slowly add to raisins and water. Stir until thickened. Add cinnamon and bananas. Stir until well blended. Keep warm. Brush each phyllo later with margarine and cut into quarters. Add fruit mixture to the center of each of the four quarters. Bring up corners and bunch together around fruit mixture to form "bundle." Bake in 350°F oven for 10 minutes or until golden brown. Serve warm. Makes 4 Servings. Per (2 "Bundle") Serving: 200
Cal; 3 g Total Fat (1/2 g Sat Fat); 00 mg Cholesterol; 88 mg Sodium; 2 g Fiber.
Exchanges: 1/2 Bread; 2 Fruit;
|
|
