1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/3 cup quick-cooking rolled oats
1 tsp baking powder
1/8 tsp baking soda
2 egg whites
1/2 cup plain nonfat yogurt
1/3 cup packed brown sugar
2 tbsp dark molasses
2 tbsp margarine, melted
1 tsp lemon peel, finely shredded
1 nonstick spray coating
1 large star fruit (6 ounces) cut into 12 s, lices
2 tsp granulated sugar
Directions
In a large bowl, stir together flour, cornmeal, oats, baking powder,
and baking soda. In another bowl stir together egg whites, yogurt,
brown sugar, molasses, melted margarine, and lemon peel. Add egg
white mixture to flour mixture, stirring just till combined.
Spray an 8-inch round quiche pan or cake pan with nonstick spray
coating. Spread batter into prepared pan. Gently press star fruit
slices into batter.
Bake in a 350 oven about 30 minutes or till a toothpick inserted near
center comes out clean. Lightly sprinkle with granulated sugar. Cool
slightly in pan on a wire rack. Cut into wedges. Serve warm.
166 calories, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 78
mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.
SOURCE: BH&G Quick, Healthy, and Delicious Cooking (pg. 191)
Servings: 8 servings
Lemony Star Fruit Kuchen Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We are able to read the history of meal recipes way back into ancient history, in fact as far back as ancient Egypt, and maybe even further. In practice though, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian describing the making 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 exhilarated. As we move into The time of the romans around 25BC a man called Apicius compiled some scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the chefs of Roman times were skilled in the use of many different aromatic flavors, including a few you will know such as bay, mint and parsley. As we move on, we have some interesting books which appeared in the 1300s : one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that is served today, but rather descriptions of the types of food prepared for the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new tastes led to a torrent in manuscripts on food, the majority of which are now in private collections. The revolution that is television brought us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Lemony Star Fruit Kuchen recipe.
