• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Steamed Kabocha With Lemon Creme Fraiche

  • Recipe Submitted by on

Category: Vegetarian, Vegetables

 Ingredients List

  • 1/2 md Kabocha; (Japanese squash)
  • -****


5 oz Lowfat silken tofu; to 6
-ounces, 1/2 of aseptic
3 tb Lemon juice
3 tb Water; *
1 tb Salad oil; **
1/2 ts Salt
2 tb Fructose; ***

"Kabocha no Lemon Kureem Kake"

* Hold the water and add only as much as needed

** Original was 2 tbsp salad oil; all oil can be omitted if desired

*** Without sweetener, can be used in vegan mushroom stroganoff. Or other
sweetener such as sugar or FruitSource or fruit juice concentrate

**** unpeeled and sliced in 1/2 in slices or cut into large chunks for
mashing you can use butternut or other winter squash.

Squash preparation: Steam the kabocha until tender. Arrange slices on a
platter. Or, scoop the flesh out of the skin, and mash the chunks. Place a
mound of the mashed kabocha in small individual dishes.

Lemon Creme Fraiche: Combine all the ingredients in a blender until
absolutely smooth.

Top with the Lemon Creme Fraiche, and serve.

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