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 Are you ready for what is quite possibly THE best HG recipe of all time? It's a super-sweet spin on our now-famous Bake-tastic Butternut Squash Fries. This time around, they're sweet, sassy, and so good, they'll make your head explode. We're not even sure what these things are -- a snack, a breakfast, a side dish, or a dessert. All we know is that THEY'RE INSANELY DELICIOUS!!!! Think you can handle a cross between french fries, churros, and french toast sticks? Dig in... and prepare to FLIP OUT! |
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Sweet Cinnamon Fritter Fries
 PER SERVING (1/3rd of recipe including syrup): 144 calories, 1g fat, 295mg sodium, 41g carbs, 12g fiber, 3g sugars, 5g protein -- POINTSŪ value 2*
Ingredients:
1 medium-sized butternut squash (about 2 lbs. -- large enough to yield 14 oz. uncooked flesh)
1 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor
1/3 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon
1/2 tsp. vanilla extract
1/8 tsp. salt
For Dipping:
1/2 cup sugar-free maple syrup
Directions:
Preheat oven to 400 degrees.
Use a sharp knife to remove the ends of the squash. Cut it in half widthwise (making it easier to manage), and then peel squash halves using a vegetable peeler or a knife. Cut squash in half lengthwise, and then scoop out all the seeds. (Note: for exact nutritionals, measure out and use 14 oz. of squash.)
Next, cut squash into french fry shapes. Using a paper towel, pat squash pieces firmly to absorb any excess moisture.
Place cereal breadcrumbs in a large container. Add Splenda, cinnamon and salt, and mix well. In a separate medium-sized dish, combine egg substitute and vanilla extract. Spray a baking pan with nonstick spray.
Toss squash pieces in the egg substitute until they are all evenly covered. One by one, coat squash pieces with the breadcrumb mixture (give them a shake first so they are not dripping with egg substitute), and lay them flat on the baking pan.
Place in the oven, and bake for about 10 minutes. Flip fries over, and return to the oven for about 10 more minutes, or until outsides are crispy and squash is tender. (Cooking time will vary depending on how thick your fries are.)
Serve with syrup for dipping. MMMMMMM!!!!!!!
MAKES 3 SERVINGS |
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Don't be a fritter hog. Click "send to a friend" and share this freakishly good recipe with TONS of people you know. |
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Having mail issues? Click here for a printable, text-only version of this email. And click here for an HTML version. *The PointsŪ values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsŪ registered trademark. |
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