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Preparation
1.Preheat oven to 375F.
Spray 10-inch pie pan with nonstick cooking spray; arrange plantain slices in an even layer in bottom of pan.
Spread pineapple evenly over plantain slices.
2.In 1-cup liquid measure combine orange juice, margarine, and cornstarch, stirring to dissolve cornstarch; pour evenly over pineapple.
3.In small mixing bowl combine almonds, coconut, and sugar and sprinkle evenly over pineapple.
Bake until plantain is soft and coconut mixture is lightly browned, 15 to 20 minutes.
4.To serve, into each of two 6-oz dessert dishes spoon half of the plantain mixture, then top each with 1/4 cup yogurt. Drizzle pan juices over yogurt.
Approximate Total Time: 30 minutes (including baking time) Makes 2 Servings Each serving provides: 1/2 Milk, 1 Fat, 1/2 Protein, 1 Bread, 1/2 Fruit, 45 Optional Calories Per serving: 264 calories; 6 g protein; 8 g fat; 46 g carbohydrate; 136 mg calcium; 79 mg sodium; 3 mg cholesterol; 1 g dietary fiber (this figure does not include plantain; nutrition analysis not available)
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Ingredients
6 oz Peeled plantain, slice crosswise
1/4 c Each canned crushed pineapple (no sugar added) and orange juice (no
Sugar added)
1 ts Margarine, melted
1/2 ts Cornstarch
1/2 oz Finely chopped almonds
2 tb Shredded coconut
1 ts Firmly packed light brown sugar
1/2 c Plain low-fat yogurt
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Love Making Tips - Baked goods | Desserts and sweets [1] [2]
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Rating: 0.00
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