2 Recipes from Bariatric Eating

Roasted Sweet Potato Salad

Ingredients:
2 medium sweet potatoes, peeled and diced in 1/2 inch cubes
1 teaspoon olive oil
1/2 teaspoon dried rosemary
Kosher salt & freshly grated black pepper
2 tablespoons finely diced onion
2 tablespoons chopped, toasted pecans
1 tablespoon dried cranberries, minced
1 tablespoon minced fresh parsley

Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons sugar free honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground chipotle pepper

Directions:
Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.

To make the dressing, in a small bowl whisk together the olive oil, lemon juice, sugar free honey, salt, black pepper, and chipotle pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold.

Makes 6 servings
Per Serving:
Calories 154
Protein 1 g
Fat 6 g
Carbs 13 g
Sugar 5 g
Sodium 52 mg


Spiced Pumpkin Flan

Ingredients:
Vegetable oil cooking spray
1 cup Costellini’s Sugar Free Cinnamon Bliss Syrup
¾ cup Splenda Granular
½ teaspoon table salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground clove
4 large eggs
One 15-ounce can Libby’s 100% Pure Pumpkin (not pumpkin pie filling which is already sweetened)
One 12-ounce can evaporated low-fat milk (not sweetened condensed milk)
Whipped cream sweetened with Splenda, OR Reddi Wipp

Directions:
Preheat the oven to 325°F. Lightly spray a one quart deep round or square baking dish with the vegetable oil cooking spray, pour in the Cinnamon Bliss syrup and place in a large roasting pan.

Mix the Splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat the eggs in a large bowl. Blend in the pumpkin and the spice mixture. Gradually blend in the evaporated milk.

Gently ladle the filling over the syrup into the prepared baking dish. Pour very hot water into the roasting pan to come about halfway up the sides of the dish.

Bake for 50 to 60 minutes, or until a thin knife instered near the center of the custard comes out clean. Carefully remove the baking dish from the hot water bath. Cool to room temperature then chill.

When ready to serve, run tip of sharp knife around edges of flan in baking dish to loosen. Place large serving platter over top of flan, and flip in one quick motion. Gently tap baking dish until baked flan releases onto platter.

If unmolding the baked custard scares you, flan can also be served from baking dish by spooning portions into dessert dishes.

Top flan with whipped cream and serve.

Makes eight ½ cup portions
Full portion:
Calories 84
fat 3 g
carbs 8g
protein 7g