2 : c Sliced almonds (about 8 oz)
12 : oz Milk chocolate or semi-sweet
-chocolate : -chocolate chips (2 cups)
2 : Sticks (8-oz) butter, cut
-into : -into bits
1 : /2 c Firmly packed light brown
-sugar : -sugar
1 : c Margarine or butter,
-softened : -softened
1 : c Firmly packed brown sugar
3/4 : c Granulated sugar
2 : Eggs
1 : ts Vanilla
1 : 3/4 c All-purpose flour
1 : ts Baking soda
1/2 : ts Baking powder
1/2 : ts Salt (opt)
2 : c QUAKER Oats (quick or
0: ADVANCE PREP: Measure ricotta cheese into a small airtight plastic container; chop and measure dried fruits and put them in a resealable plastic bag
1: Refrigerate until needed
2: PREP: In a medium sauce-pan, bring water, milk, sugar and salt to a boil over medium heat
3: Reduce heat to low and add cornmeal in a thin stream, stirring constantly until it thickens slightly and the grains swell (about 10 minutes)
4: Divide polenta among 4 bowls and garnish with 1/2 tablespoon each of ricotta and dried fruits
5: Sprinkle with cinnamon and serve
6: Per serving: 194 calories, 11 percent fat (2
7: 3 grams), 73 percent carbohydrate, 16 percent protein
8: See: http://www
9: fitnessonline
10: com/shapecooks/ Consultant: Susan M
11: Kleiner, Ph
12: D
13: , R
14: D
15: , a high-performance nutritionist and author of The Be Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997)
16: >edited for eat-lf cookbooks by kitpath 98Feb Notes: See also MENU Hi-Carb: Overnight in the Mountains
17: Includes Make-ahead instructions
18: Easy as oatmeal to make and full of energizing carbohydrates, polenta is a perfect morning meal
19: Low-fat milk and ricotta cheese provide the protein you'll need for muscle repair after a long, active day
20: Recipe by: SHAPE Cooks 1998 Posted to EAT-LF Digest by KitPATh <phannema@wizard
21: ucr
22: edu> on Feb 17, 1998