In a kettle, combine the yucca with enough cold water to cover it by 1 inch. Bring the water to a boil, and slowly simmer the yucca for 20 to 30 minutes, or until it is tender. Pre-heat oven to 350 degrees F. Transfer the yucca with a slotted spoon to a cutting board, let it cool, and cut it lengthwise into ¾-inch wide wedges. Discard the thin woody core. Spray cookie sheet with the non-stick cooking oil spray. Spread yucca wedges on cookie sheet, and spray wedges with cooking oil spray. Cover with foil paper and bake for 8 minutes. Uncover and return to oven to bake for an additional 7 minutes.
Serving size: 1 piece (2 1/2 inches long)
Per Serving: Calories 91, Total fat, less than 1g, Saturated fat, less than 1g, Cholesterol, O mg, Sodium, 3 mg, Calcium 66 mg.