| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Desserts |
15 |
Servings |
INGREDIENTS
| 1 |
md |
Butternut squash, (1-3/4 pounds) |
| 1/4 |
c |
Water |
| 1/2 |
ga |
Vanilla low-fat frozen yogurt, softened |
INSTRUCTIONS
Cut squash in half lengthwise; discard seeds and membrane. Place squash
halves, cut sides down, in a shallow baking dish, and add water. Cover with
heavy-duty plastic wrap, and vent. Microwave at HIGH 10 minutes or until
very tender, rotating dish a half-turn after 5 minutes. Drain; cover and
chill completely.
Scoop out pulp from squash halves; discard shells. Place pulp in food
processor; process until smooth. Combine pulp and frozen yogurt in a bowl;
stir until well-blended. Cover and freeze for at least 2 hours before
serving. Yield: 7-1/2 cups (serving size: 1/2 cup).
Per serving: 121 Calories; 2g Fat (11% calories from fat); 6g Protein; 21g
Carbohydrate; 6mg Cholesterol; 81mg Sodium
NOTES : At first my family didn't think they'd like ice cream made from
squash, but after one taste they quickly changed their minds. -- Helen
Wilson, Sherman, Texas.
Recipe by: Cooking Light, Nov/Dec 1994, page 142
Posted to MC-Recipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.
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