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Cook It Light

Limas Without the Fat, Cholesterol

August 11, 1988|JEANNE JONES | Jones is a food consultant and a cookbook author.

Dear Jeanne: This recipe is different and delicious, but it needs your help in reducing the calories and cholesterol. Many thanks.

Theresa Westrup, New Ulm, Minn.

SOUR CREAM LIMAS

1 pound dry lima beans

6 cups water

1/4 cup melted butter

1/2 cup brown sugar, packed

1/4 cup molasses

2 tablespoons prepared mustard

1 teaspoon salt

1 cup sour cream

Soak beans in water overnight. Drain. Cook slowly 2 to 3 hours or until tender. Drain well.

Pour beans into large mixing bowl. Combine butter, brown sugar, molasses, mustard and salt. Mix with drained beans. Stir in sour cream.

Spoon into baking dish and bake at 350 degrees 30 to 40 minutes or until bubbly. Makes 8 servings.

Dear Theresa: Your Sour Cream Limas have a wonderful flavor and they are easy to prepare. I was able to eliminate almost all of the fat and cholesterol by using skimmed evaporated milk instead of the sour cream called for in your recipe. I also found the recipe works very well without the added fat and cholesterol in the butter, so the calories, cholesterol and fat are further reduced.

Since prepared mustard and skimmed evaporated milk both contain sodium, I reduced the amount of salt in my revision. I don't think you will be able to tell the difference, and I hope you will enjoy the delicious taste of these Lively Limas.

LIVELY LIMAS

1 pound dry lima beans

16 cups water

1 teaspoon cornstarch

1 cup skimmed evaporated milk

1/3 cup brown sugar, packed

1/4 cup molasses

2 tablespoons prepared mustard

1/2 teaspoon salt

Soak beans overnight in 8 cups water. Drain, add remaining 8 cups water and slowly cook beans 1 hour or until tender. Drain well.

Dissolve cornstarch in skimmed evaporated milk. Add brown sugar, molasses, mustard and salt. Gently fold drained beans into liquid ingredients and pour into casserole that has been sprayed with non-stick vegetable coating. Bake at 350 degrees 45 minutes. Makes 8 servings.

Each serving contains approximately:

Original Recipe:

Calories: 256

Cholesterol: 28 mg.

Fat: 13 gm.

Sodium: 414 mg.

Revised Recipe:

Calories: 152

Cholesterol: 1 mg.

Fat: 1 gm.

Sodium: 238 mg.

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