• 11 ounces fresh yucca, cut into 3 inch sections
• nonstick cooking spray

In a saucepan, combine the yucca and enough water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, or until tender. Drain. Transfer yucca to a cutting board and let cool. Preheat oven to 350°F. Cut yucca lengthwise into 3/4 inch-wide wedges, discarding the woody core. Spray cookie sheet with nonstick cooking spray. Spread yucca wedges on sheet. Spray wedges with cooking spray. Cover with aluminum foil and bake for 8 minutes. Uncover and bake for an additional 7 minutes.

Per serving: calories 94, fat 0.3g, 3% calories from fat, cholesterol 0mg, protein 2.4g, carbohydrates 21.0g, fiber 1.2g, sugar 0.9g, sodium 6mg, diet points 2.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.1, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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