Hungry Girl's Sweet Cinnamon Fritter Fries

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 medium butternut squash
• 1 cup fiber one all-bran cereal, ground to a breadcrumb-like consistency
• 1/3 cup liquid fat free egg substitute (like egg beaters)
• 1/4 cup splenda granular, no calorie artificial sweetener, granulated
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup sugar-free maple syrup

Recipe

• 1 preheat oven to 400 degrees.
• 2 use a sharp knife to remove the ends of the squash. cut it in half widthwise (making it easier to manage), and then peel squash halves using a vegetable peeler or a knife.
• 3 cut squash in half lengthwise, and then scoop out all the seeds.
• 4 (note: for exact nutritionals, measure out and use 14 oz. of squash.)
• 5 next, cut squash into french fry shapes.
• 6 using a paper towel, pat squash pieces firmly to absorb any excess moisture.
• 7 place cereal breadcrumbs in a large container.
• 8 add splenda, cinnamon and salt, and mix well.
• 9 in a separate medium-sized dish, combine egg substitute and vanilla extract.
• 10 spray a baking pan with nonstick spray.
• 11 toss squash pieces in the egg substitute until they are all evenly covered.
• 12 one by one, coat squash pieces with the breadcrumb mixture (give them a shake first so they are not dripping with egg substitute), and lay them flat on the baking pan.
• 13 place in the oven, and bake for about 10 minutes.
• 14 flip fries over, and return to the oven for about 10 more minutes, or until outsides are crispy and squash is tender.
• 15 (cooking time will vary depending on how thick your fries are.)
• 16 serve with syrup for dipping. mmmmmmm!
• 17 makes 3 servings.