• Prep Time:
  • Cooking Time:
  • Serves: 15 Servings

Low-Cal Butternut Ice Cream

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 md Butternut squash, (1-3/4
  • -pounds)
  • 1/4 c Water
  • 1/2 ga Vanilla low-fat frozen
  • -yogurt, softened


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.

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