Side Pannel
Low-Cal Butternut Ice Cream
Low-Cal Butternut Ice Cream
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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