Monday, June 11, 2007

Recipes From the Riverside Rest

My friend Tina's blog and two simple, tasty, and low-fat recipes I created today gave me the idea to share them with all of you! The first, New Jersey Jonny Cakes, are inspired by the Rhode Island Jonny Cakes in one of my 50s cookbooks; the second is an easy way to use up leftover cooked carrots and sweet potatoes and light whipped topping (Cool Whip) leftover from parfaits and shortcakes.

Both recipes serve 2.

New Jersey Jonny Cakes

1/3 cup Corn Meal
1 tablespoon brown sugar
1 egg white
2 tablespoons wheat germ
3 tablespoons fat-free milk
2 tablespoons blueberries, crushed
2 tablespoons blackberries, crushed

Mix all items together in a small bowl. Pour small circles on griddle or frying pan coated with cooking spray. Can be topped with butter or margarine and syrup or powdered sugar or eaten plain.

Whipped Sweet Potatoes N' Carrots

1 small sweet potato, skin on
2 medium carrots
1/4 cup light or fat-free whipped topping
1 tsp cinnamon

Cut a small sweet potato and two medium carrots into wheels and chunks. Boil for ten minutes or until soft enough to mash. Strain, and allow vegetables to cool for five minutes, then mash with a fork or potato masher. Add whipped topping and cinnamon; mix until blended.

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