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 youll need for muscle repair after a long, active day. Recipe by: SHAPE Cooks 1998 Posted to EAT-LF Digest by KitPATh
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0g|
|Cholesterol 4.8mg||1 %|
|Sodium 20.3mg||1 %|
|Potassium 25.3mg||1 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 19.7g|
|Protein 1.8g||3 %|
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Calories per serving: 95
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