Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 med Butternut squash, (1-3/4 pounds)
- 1/4 c. Water
- 1/2 gal Vanilla low-fat frzn yogurt, softened
Direcciones
- Cut squash in half lengthwise; throw away seeds and membrane. Place squash halves, cut sides down, in a shallow baking dish, and add in water. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 10 min or possibly till very tender, rotating dish a half-turn after 5 min. Drain; cover and refrigeratecompletely.
- Scoop out pulp from squash halves; throw away shells. Place pulp in food processor; process till smooth. Combine pulp and frzn yogurt in a bowl; stir till well-blended. Cover and freeze for at least 2 hrs before serving.
- Yield: 7-1/2 c. (serving size: 1/2 c.).
- 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 399 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 205mg | 6% |
| Total Carbs 17.54g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 17.54g | 12% |
| Protein 0.08g | 0% |
