OK. Let's give a little love to an under appreciated root veggie!
THE PARSNIP!
A little like a starchy carrot... but now you can use it to make... mock coconut?
Yes, my friends!
1. Freeze a parsnip in the freezer for a few hours, then grate it with a hand grater into a bowl.
2. Flavor with one packet of splenda and one or two drops of coconut extract.
You now have a "coconut" topping to add into your SF FF pudding, on top of vanilla yogurt (love da Dannon Light N Fit!!), or to stir in this prepared as peanut butter and eat on top of a banana...
Mmmmmm....
FYCI (for your caloric information):
50g of the cocosnip topping is about 40 calories, .1g fat (0g saturated fat), 7 carbs, .4g protein, 1.6g (natural) sugar.
50g of regular coconut is 237 cals, 16.1g fat (14.3g SAT FAT!), 23.8 carbs, 1.6g protein, 21.6 sugar (added).
2 comments:
what a great idea. I'll have to give it a try.
Could you use this to bake with, like to make a low-cal "haystack" with other natural ingredients?
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