Fried Plantain

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Category : Desserts

Recipe : Fried Plantain

Plantain is an amazing vegetable that, depending on its degree of ripeness, can be
served as either a starch or a sweet. Here, it is sweet, served in a rich syrup of rum,
margarine and cinnamon, with a tart orange topping for contrast.

Makes 4 servings

Orange Cream:
2 tablespoons nonfat sour cream
2 tablespoons plain nonfat yogurt
1/2 teaspoon finely grated orange zest
2 teaspoons fresh orange juice

Plantain:
1 ounce pignolias (pine nuts), slivered almonds or chopped walnuts
2 teaspoons unsalted stick margarine
12 ounces peeled black-ripe plantain, cut into 1/4" slices
2 tablespoons firmly packed dark brown sugar
1 fluid ounce (2 tablespoons) dark rum
1/4 teaspoon ground cinnamon

To prepare orange cream, in small bowl, combine sour cream, yogurt, zest and
juice; let stand 30 minutes, until flavors are blended.
To prepare plantain, in medium nonstick skillet, toast pignolias over medium-low
heat, stirring frequently, until golden brown. Transfer to small bowl; set aside.
In same skillet, melt margarine; add plantain. Cook over medium heat 1 minute on
each side, until golden brown.
Add sugar, rum, cinnamon and 1/4 cup water to plantain mixture; bring liquid to a
boil. Reduce heat to low; simmer 5 minutes, until plantain is tender. With slotted
spoon, transfer plantain to serving bowl; reserve liquid and set plantain aside.
Cook reserved liquid, stirring constantly, 2-3 minutes, until syrupy. Pour syrup
over plantain; sprinkle with reserved pignolias. Serve with orange cream.

EACH SERVING (3 OUNCES PLANTAIN, 1/4 OF THE SYRUP AND NUTS + 1
TABLESPOON CREAM) PROVIDES: 1 Fat, 1/4 Protein, 1 Bread, 55 Optional
Calories

PER SERVING WITH PIGNOLIAS: 210 Calories, 6 g Total Fat, 1 g Saturated Fat, 0
mg Cholesterol, 17 mg Sodium, 36 g Total Carbohydrate, 0 g Dietary Fiber, 4 g
Protein, 37 mg Calcium

PER SERVING WITH ALMONDS: 215 Calories, 6 g Total Fat, 1 g Saturated Fat, 0
mg Cholesterol, 17 mg Sodium, 37 g Total Carbohydrate, 0 g Dietary Fiber, 3 g
Protein, 54 mg Calcium

PER SERVING WITH WALNUTS: 219 Calories, 7 g Total Fat, 1 g Saturated Fat, 0
mg Cholesterol, 17 mg Sodium, 37 g Total Carbohydrate, 0 g Dietary Fiber, 3 g
Protein, 41 mg Calcium

VARIATION:

BUTTERY "FRIED" PLANTAIN: Substitute 2 Teaspoons Sweet Butter for the
margarine; reduce Fat Selection to 1/2 and increase Optional Calories to 7

PER SERVING WITH PIGNOLIAS: 210 Calories, 6 g Total Fat, 2 g Saturated Fat, 5
mg Cholesterol, 17 mg Sodium, 36 g Total Carbohydrate, 0 g Dietary Fiber, 4 g
Protein, 37 mg Calcium

PER SERVING WITH ALMONDS: 215 Calories, 6 g Total Fat, 2 g Saturated Fat, 5
mg Cholesterol, 17 mg Sodium, 37 g Total Carbohydrate, 0 g Dietary Fiber, 3 g
Protein, 54 mg Calcium

PER SERVING WITH WALNUTS: 219 Calories, 7 g Total Fat, 2 g Saturated Fat, 5
mg Cholesterol, 17 mg Sodium, 37 g Total Carbohydrate, 0 g Dietary Fiber, 3 g
Protein, 41 mg Calcium