3 each medium yams, about 1 1/2 lb sliced 1 i
3/4 cup crushed pineapple, juice pack drained
4 tbsp pure maple syrup
2 each 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
Servings: 6 servings
Low-Fat Pineapple Yam Bake (Health Valley) Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
It is quite possible to trace the history of recipes far back into distant history, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, sadly, these early cookbooks were just very simple pictorial instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to food historians are some ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. During Roman times 25BC a roman called Apicius created some scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times used many herbs, including a few that will be familiar to modern cooks like thyme, mint and parsley. Closer to modern times, we find two recipe books which date from the fourteenth century : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian food that is popular today, but instead descriptions of the types of meals on the menus of the rich and powerful. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the holy land, including coriander, parsley, basil and rosemary. These new foods and spices prompted an outbreak in publications on food, many of which are kept safe in academic collections. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Low Fat Pineapple Yam Bake (Health Valley) recipe.
