SWEET POTATO CUSTARDSweet potatoes and bananas combine to make a flavorful low fat custard made with evaporated skim milk and no added fat.

1 C	mashed cooked sweet potato
1/2 C	mashed banana (about 2 small)
1 C	evaporated skim milk
2 Tbsp	packed brown sugar
2	beaten egg yolks (or 1/3 cup egg substitute)
1/2 tsp	salt
as needed	nonstick cooking spray
1/4 C	raisins
1 Tbsp	sugar
1 tsp	ground cinnamon

 

1. In a medium bowl, stir together sweet potato and banana.
2. Add milk, blending well.
3. Add brown sugar, egg yolks, and salt, mixing thoroughly.
4. Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.
5. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.
6. Bake in a preheated 325º F oven for 40-45 minutes or until a knife inserted near center comes out clean.

Yield: 6 servings--Serving Size: 1/2 cup

Each serving provides:

Calories: 144
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 92 mg*
Sodium: 235 mg

*If using egg substitutes, cholesterol will be lower.