Low-Cal Carrot Cake
INGREDIENTS:
1 md Butternut squash, (1-3/4
-pounds)
1/4 c Water
1/2 ga Vanilla low-fat frozen
-yogurt, softened
1 md Butternut squash, (1-3/4
-pounds)
1/4 c Water
1/2 ga Vanilla low-fat frozen
-yogurt, softened
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.
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.