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Prep Time: 2 hrs
Cooking Time: 1 hr 30 min
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Related recipes: Cheese,
Corn, Dairy Foods, Delicious Living Magazine, Egg-Free, Grains, Low-Fat, Mexican, Side Dishes, Soy-Free, Vegetarian
Unlike conventional masa, this recipe uses yogurt in place of
lard or shortening.
Ingredients
1 cup (240mL) chicken or vegetable stock*
2/3 cup (100g) white grits, ground as finely as possible, or
white cornmeal
1 cup (240mL) masa harina
1/3 cup (80g) whole milk yogurt cheese*
1 tsp (4g) baking powder
1/2 - 1 tsp (3–6g) salt
Directions
To make yogurt cheese, pour plain yogurt into a sieve lined with cheese
cloth. Set over a bowl and let drain for 4 hours.
When the cheese is ready, bring stock to a simmer, then pour over grits
in a bowl and allow to soften for about 15 minutes.
Mix in masa harina; set aside until cool. In a mixer fitted with a
whisk attachment, or with an electric hand mixer, combine half the masa mixture and yogurt,
beating for three minutes. Add remaining masa and mix another 3 minutes, to the consistency of
cake batter. Add baking powder and salt to taste.
* Allergy notes: If you are allergic to soy, be sure the broth you
choose is soy-free, as broths frequently contain hydrolized vegetable protein from soy. The
egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should
eliminate any cheese in this recipe.
Nutrition Facts
Calories: 74
Fat: 1g
% fat calories: 9%
Cholesterol: 1mg
Carbohydrate: 15g
Protein: 2g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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