Monica BuckBy Ariel Nagi
We Latinos love our cuisine, but you have to admit pupusas and arroz dulce are not the healthiest options. Fortunately, the U.S. Department of Health and Human Services dished out what ingredients and methods to use to turn a fat-packed recipe into a low-cal one (less than 500 calories each to be exact). We picked six of our faves.
1 pound fresh yucca (cassava), cut into 3-inch sections and peeled (or 1 pound peeled frozen yucca)
Nonstick cooking oil spray
1. In a kettle, combine the yucca with enough cold water to cover it by 1 inch. Bring the water to a boil, and slowly simmer the yucca for 20 to 30 minutes or until it is tender.
2. Preheat oven to 350° F.
3. Transfer the yucca with a slotted spoon to a cutting board, let it cool and cut it lengthwise into 3/4-inch-wide wedges, discarding the thin woody core.
4. Spray cookie sheet with the nonstick cooking oil spray. Spread yucca wedges on cookie sheet, and