Servings: 2
Ingredients
- 1 x Sweet potato
- 3 Tbsp. Light lowfat sour cream
- 2 Tbsp. Marshmallow cream
- 1 Tbsp. Sweetened flaked coconut
- 1 Tbsp. Minced pecans
- 4 tsp Liquid removed, crushed pineapple
- 4 x Dry apricot halves, minced
Directions
- Preheat oven to 400 degrees F. Wash the sweet potato, pat dry and pierce in several places with a fork. Bake for 45 to 50 min. Let cold slightly.
- Combine the remaining ingredients in a bowl - blend well. Working lengthwise, clice sweet potato in half. Use a spoon to scoopout all but 1/4" of flesh from each half. Place the scooped out potato in a bowl, mash lightly with a fork - add in about 1/2 of the ambrosia mix to the mashed sweet potato - blend well. Spoon this mix bak into the potato skins and top each with the remaining ambrosia.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 155g | |
Recipe makes 2 servings | |
Calories 182 | |
Calories from Fat 55 | 30% |
Total Fat 6.4g | 8% |
Saturated Fat 3.24g | 13% |
Trans Fat 0.0g | |
Cholesterol 15mg | 5% |
Sodium 48mg | 2% |
Potassium 370mg | 11% |
Total Carbs 30.07g | 8% |
Dietary Fiber 3.1g | 10% |
Sugars 15.42g | 10% |
Protein 2.6g | 4% |
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