Low-Cal Butternut Ice Cream Recipe - Cooking Index
Low-Cal Butternut Ice Cream Recipe - Cooking Index
| 1 teaspoon | 5ml | Butternut squash - (1-3/4 pounds) (medium) |
| 1/4 cup | 59ml | Water |
| 1/2 | 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).
Source:
Cooking Light, Nov/Dec 1994, page 142
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