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The Recipe Instructions |
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Ingredients
1 cup boiling water
1 cup yellow cornmeal
1/2 tsp salt
2 tsp reduced-fat margarine
1 tsp baking powder
2 eggs, separated
1 1/2 cup fat-free (skim) milk
Directions
In a large heatproof bowl, pour the boiling water over the cornmeal and
stir well. Stir the salt and margarine into the cornmeal and allow to
cool.
Heat the oven to 375 degrees. Add the baking powder, egg yolks, and milk
to the bowl and stir. Beat the egg whites until stiff peaks are formed and
fold into the batter.
Pour the batter into a nonstick loaf pan and bake for 45 minutes.
This recipe yields 6 servings. Serving size: 1/6 of recipe
Exchanges Per Serving: 1 1/2 Starch
Nutrition Facts: Calories 137; Calories from Fat 25; Fat 3g; Saturated
Fat 1g; Cholesterol 72mg; Sodium 318mg; Carbohydrates 21g; Dietary
Fiber 2g; Sugars 3g; Protein 6g.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"08-12-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"
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Per Serving (excluding unknown items): 106 Calories; 2g Fat (15.9% calories
from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 62mg
Cholesterol; 279mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Fat; 0 Other Carbohydrates.
NOTES : Recipe from "The New Soul Food Cookbook for People with Diabetes"
by Fabiola Demps Gaines and Roniece Weaver (© American Diabetes
Association, 1998)
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: Fabiola Demps Gaines and Roniece Weaver
Preparation Time: 0:00
Servings: 6
Diet Spoon Bread Recipe brought to you by Diet Recipes To-Go
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