Blueberry polenta

Yield: 12 Servings

Measure Ingredient
2 \N Whole banana; very ripe
1 cup Corn flour
½ cup Whole wheat flour
2 tablespoons Honey
1 tablespoon Succanat; or other sweetener
½ cup Water; or nonfat milk, juice
1½ teaspoon Ener-G egg replacer -or-
1 \N Egg white
¼ teaspoon Guar gum; or other thickener
½ teaspoon Baking soda; or slightly less
2 tablespoons Nonfat yogurt
½ teaspoon Cinnamon; or more
½ teaspoon Cardamom; or more
1½ cup Blueberries; fresh

From: ellen@...

Date: Tue, 2 Jul 1996 15:00:08 -0400 Recipe By : FF Mailing List (Lu Bozinovich) Preparation: Mash bananas with a potato masher, add all remaining ingredients, except for blueberries. Stir well. Lightly oil a small pan, or 8 muffin tin, by dipping a paper napkin in a drop of oil and spreading this all over the baking surface (or spray with Pam). Pour batter into pan (8" x 5") or muffin tin. Sprinkle top with blueberries, the more the better.

Blueberries won't sink to the bottom, so you have to press them down if you want to get even more of them in. Bake at about 400F for about 25-35 minutes, my guess. Serve warm. This will taste quite rich, the warm melted blueberries get runny and yummy! Per serving (excluding unknown items): 1032 Calories; 7g Fat (6% calories from fat); 21g Protein; 237g Carbohydrate; 1mg Cholesterol; 680mg Sodium Digest eat-lf.v096.n086

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .

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