Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 Quick Cornmeal Cakes Serves 4 (4 polenta slices, 1 tbsp syrup and 1/4 cup berries) 1 tbsp vegetable oil 1 (16 oz) tube plain polenta, cut into 16 slices 1/4 cup maple syrup use sf 1 cup fresh raspberries Heat oil in a large nonstick skillet over medium-high heat. Pat polenta slices dry with a paper towel. Cook 4 minutes on each side or until lightly browned and crisp. Serve warm with syrup and raspberries. 166 Calories;2g Fat;4g Fiber;2g Protein;35g Carbs;0mg Chol;234mg Sodium Food Lovers Weight Loss Cookbook Quote Link to comment Share on other sites More sharing options...
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