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Ingredientes
- 2 lg. white squash
- 1/2 block butter
- 3/4 c. sugar
- 1/2 c. flour
- 1/4 teaspoon baking pwdr
- 1/2 teaspoon nutmeg
- 2 teaspoon vanilla
- 3 egg yolks, beaten
- 1 c. evaporated lowfat milk
- 1/4 c. minced pecans
Direcciones
- Peel, slice and boil squash till tender. Drain, mash, and drain again. Add in butter to squash. Add in dry ingredients and mix well. Add in large eggs, lowfat milk, vanilla, and pecans. Pour into well-greased 2-quart pan. Bake in 350 degree oven for 25 min. Remove from oven.Lower oven to 325 degrees. Beat egg whites till stiff, gradually adding 6 tbsp sugar. Add in 1/2 tsp vanilla. Pile on top of custard and bake till brown, about 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 351 | |
| Calories from Fat 77 | 22% |
| Total Fat 8.86g | 11% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 153mg | 6% |
| Potassium 628mg | 18% |
| Total Carbs 61.65g | 16% |
| Dietary Fiber 2.5g | 8% |
| Sugars 47.62g | 32% |
| Protein 8.1g | 13% |
