Mexican · Dessert
Baked Plantains with Cinnamon
A Mexican-leaning twist on baked plantains, scented with cinnamon and lime, baked with raspberries and cocoa for fibre, then finished with a whipped high-protein cottage cheese and a scatter of walnuts.
$1
10 minsPrep
19 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
181Calories
14.1gProtein
4.3gFat
29.4gCarbs
12.4gSugar
5.1gFiber
163mgSodium
6mgChol
1gSat Fat
426mgPotassium
96mgCalcium
1mgIron
0.2mcgVitamin B12
13mgVitamin C
0gPolyol
4gAllulose
0gAlcohol
Goes well with
Negra Modelo
local
Champurrado (Mexican Hot Chocolate)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C (375°F).
2
Halve the ripe plantains (or very ripe bananas) lengthwise and arrange cut-side up in 2 individual baking dishes (180ml each).
3
Scatter the raspberries over and around the fruit, then squeeze the lime juice over everything.
4
Dust the cocoa powder, ground cinnamon and allulose evenly over the fruit.
5
Bake for 18-20 minutes until the fruit is soft and the raspberries have slumped and released juice.
6
While baking, whip the low-fat cottage cheese with the whey protein isolate until smooth and creamy; set aside.
7
Remove the dishes from the oven and let rest for 2 minutes.
8
Dollop the whipped protein cottage cheese alongside the baked fruit in each dish.
9
Scatter the chopped walnuts over the top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g halved lengthwise, ripe plantain substitute reduced in weight banana
- 2.5 oz70g whipped smooth cottage cheese lowfat
- 0.6 oz18g vanilla or unflavoured, whisked into cottage cheese whey protein isolate
- 1.4 oz40g whole, scattered over before baking raspberry
- 0.2 oz5g dusted over fruit before baking cocoa powder
- 0.1 oz2g ground, sprinkled generously cinnamon ground
- 0.3 oz8g sprinkled over fruit allulose
- 0.2 oz5g squeezed over before baking lime juice
- 0.3 oz8g roughly chopped, scattered after baking walnut
