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 Bites

Slice bananas, top with some natural peanut butter and freeze, melt some dark chocolate pieces ( don't use chips better to use bars, like bakers bittersweet chcocolate because they are made to melt and chips are not) dip frozen slices in dark chocolate and roll in Unsweetened coconut and chopped almonds or both :-) Enjoy !
LuLu

Flourless Chocolate Cake with Almonds and Chocolate Glaze

Flourless Chocolate Cake with Almonds and Chocolate Glaze

Serves 12 Ingredients 1-1/2 cups slivered almonds 7 oz. bittersweet chocolate, chopped 1/2 cup Pompeian Extra Light Tasting Olive Oil 1 cup superfine sugar (I will use raw cane sugar) 5 large eggs, separated (I will use egg replacer) 1 Tbsp. brandy Glaze 12 oz. bittersweet chocolate, chopped 1/4 cup Pompeian Extra Light Tasting Olive Oil 1/2 pt. fresh raspberries Preparation 1. Preheat oven to 325˚ F. Oil a 9-inch round cake pan. Line bottom with a round of oiled wax paper. 2. Place almonds in bowl of a food processor. Pulsate until finely ground. 3. Melt chocolate in a double boiler. Stir in olive oil and allow chocolate to cool. 4. Beat egg yolks and 3/4 cup of the sugar in a large bowl, using electric mixer at high speed, until thick and lemony. Reduce speed to low and add chocolate mixture and brandy. Fold in almonds. Wash and dry the beaters. 5. Beat egg whites at medium speed until soft peaks form. Slowly add remaining 1/4 cup of sugar and continue to beat until stiff. Fold egg whites into chocolate batter, pour into prepared pan and smooth the top. Bake for 50-60 min. or until a wooden pick inserted into center of cake comes out clean. Cool on wire rack for 20 min. Use a thin knife to loosen cake from sides of pan. Invert cake onto rack and cool completely. 6. For glaze, melt chocolate in double boiler. Stir olive oil into chocolate and allow glaze to cool for 15 min., or just until it begins to thicken. Pour glaze over cake, using a small spatula to evenly coat sides. Allow glaze to set. Transfer cake to serving plate. Garnish each slice with a few fresh raspberries. SOURCE: http://www.pompeian.com/recipe_details.asp?idCategory=&idRecipe=32

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!