Preparation time: 25 minutes
2 cups sweet potatoes, about 2 large
2 egg whites
3 1-oz. part-skim mozzarella sticks
1½ tablespoons brown sugar
1 tablespoon Splenda® No Calorie Sweetener
½ teaspoon cinnamon
1 cup melba toast, crushed (best to use food processor)
Poke holes in sweet potatoes and microwave on HIGH for 6-8 minutes or until soft. After potatoes are cool enough to handle, peel and mash in a medium bowl. Beat egg whites with fork for 1 minute. Combine cooked potatoes, beaten egg whites, brown sugar, Splenda® No Calorie Sweetener, and cinnamon together until well mixed. Slice each cheese stick into 8 equal parts (24 total). Scoop potato mixture into 16 equal parts. Insert 1½ cheese slices into each part and roll into a ball. Then roll balls in crushed melba toast. Place on baking sheet and bake 10 minutes in 350ºF oven.
Serves: 4 (4 balls each)
½ Cup of Vegetables per Serving
Fruit and/or Veggie Color(s): Orange
Nutrition Information per serving: calories: 236, total fat: 4.1g, saturated fat: 2.3g, % calories from fat: 16%, % calories from saturated fat: 9%, protein: 11g, carbohydrates: 39g, cholesterol: 14mg, dietary fiber: 5g, sodium: 200mg
Each serving provides: An excellent source of vitamins A and C, and calcium, and a good source of magnesium, potassium and fiber.
Recipe was developed for Produce for Better Health Foundation by Bonne DiTamo. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
