Banana Corn Fritters

From EatingWell: February/March 2006

Savory, smoky and slightly sweet, these are great with roast pork loin, a hearty bowl of black bean soup or barbecued chicken legs and coleslaw. Dotted with creme fraiche, they make an exotic appetizer.

5 servings, 2 cakes each

Active Time: 20 minutes

Total Time: 30 minutes

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

• 3/4 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4-1/2 teaspoon ground chipotle chile, (see Ingredient note) or cayenne pepper
• 1 1/4 cups roughly mashed bananas, (about 3 medium)
• 1 large egg
• 2 tablespoons milk, or buttermilk
• 2 tablespoons safflower oil, divided

Preparation

1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
4. Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

Tips & Notes

• Make Ahead Tip: Reheat at 350°F for 15 to 20 minutes.

• Ingredient Note: Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat and a smoky flavor to foods. Ground chipotle can be found in the specialty-spice section of most supermarkets.

Nutrition

Per serving: 243 calories; 8 g fat ( 1 g sat , 4 g mono ); 43 mg cholesterol; 41 g carbohydrates; 5 g protein; 4 g fiber; 326 mg sodium; 286 mg potassium.

Nutrition Bonus: Fiber (16% daily value).

Exchanges: 1 fruit, 1 1/2 starch

Banana Chocolate CHEESEriceCAKE!

Banana Chocolate CHEESEriceCAKE!

(1 Cake: 120 calories, 1g fat, 120mg sodium, 23g carbs,
1g fiber, 9g sugars, 3.5g protein = 2 Points)

It's a creamy, crunchy, banana-chocolate sensation!
Ingredients:
1 Quaker Rice Cake, Chocolate Crunch
2 tbsp. Cool Whip Free
1 tsp. SPLENDA, Granular
1 tbsp. Fat-free cream cheese; softened
1/3 small banana; sliced

*Optional: sugar-free chocolate syrup and more
Cool Whip Free; for topping

Directions:

Stir to combine cream cheese, Cool Whip and Splenda until
smooth. Spread mixture on rice cake and place in freezer
for about 20 minutes.

Remove from freezer and distribute banana slices on top.
If desired, top with chocolate syrup and whipped topping! Serves 1!