Low-Fat Pineapple Yam Bake (Health Valley) (O Recipe

Ingredients

3 medium yams, about 1 1/2 lb sliced 1 i
3/4 cup crushed pineapple, juice pac drained
4 tbsp pure maple syrup
2 egg whites


Directions

Cook yams in boiling water for 25-35 minutes or until very soft and
tender. Drain and mash thoroughly until consistency is smooth.
Preheat oven to 400~ Mix drained pineapple and 3 tablespoons syrup
into mashed yams. Spoon into a 9 inch round or 8 inch square
non-stick baking pan. Beat egg whites to soft peaks; add remaining 1
tablesppon syrup and beat until stiff; spread with a spatula, using a
swirling motion, on top of yam mixture. Bake at 400~ for 8 to 10
minutes, or until top is golden Calories: 176 Fat: 1%!! From: Cooking
without Fat......Health Valley Foods :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á


Servings: 6 servings

 

 

Low-Fat Pineapple Yam Bake (Health Valley) (O Recipe brought to you by Recipe Ideas


Categories: Apple; Fruit


The History of Recipes

Food historians have found proof that recipes existed way back into distant history, in truth as far into history as the Egyptians, and maybe further still. Having said that, generally, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.

Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful.

Later on, in Roman times 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman chefs made use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as basil, rue and dill.

As our culinary historical trip moves on a few more years there were two interesting recipe books from the 14th Century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the curry that is served today, but instead accounts of the types of food on the menus of the rich and wealthy people of the time.

In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including rosemary and coriander. The introduction of these new foods and spices caused an eruption in manuscripts on food, the majority of which are kept safe in private cookery archives.

By the arrival of the 1900s, cookery publications were increasing in popularity due to higher levels of literacy, people having more leisure time and a general increase in wealth.

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We hope you enjoy this Low Fat Pineapple Yam Bake (Health Valley) (O recipe.

 


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