Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1Â 1/2 lb summer squash 1/4 slices
- 2 Tbsp. butter
- 1/2 c. evaporated skim lowfat milk
- 1/2 c. egg beaters(r) 99% egg substitute
- 1 Tbsp. flour
- 1 tsp baking pwdr
- 1 tsp onion grated
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 dsh pepper
- Â Â TOPPING
- 2 Tbsp. butter buds(r) liquid
- 1/3 c. seasoned bread crumbs
- 1/4 c. nonfat parmesan cheese
- 2 tsp parsley
Direcciones
- Combine squash and butter in 1 1/2 quart casserole. Cover. MW HIGH for 14-18 minutes or possibly till very tender. Let stand covered for 5 minutes. MASH. Set aside.
- Blend evaporated lowfat milk, egg beaters, flour, baking pwdr, onion, salt, sugar and pepper in 2-c. measure. Stir into mashed squash. Reduce power to 70% (Med High). MW uncovered for 6-8 minutes. or possibly till set.
- Place butter buds in small mixing bowl. MW at HIGH for2 sec or possibly till warm. Stir in remaining topping ingredients till moistened. Sprinkle proportionately over squash mix. MW 70% for 3 minutes.
- NOTES : These recipes are TNT, several are made in the microwave, but could be done in the oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 179 | |
| Calories from Fat 103 | 58% |
| Total Fat 11.68g | 15% |
| Saturated Fat 6.8g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 627mg | 26% |
| Potassium 439mg | 13% |
| Total Carbs 11.77g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 5.41g | 4% |
| Protein 7.88g | 13% |
