Try this Low-Cal Butternut Ice Cream recipe, or contribute your own.
Suggest a better descriptionCut 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 didnt think theyd like ice cream made from squash, but after one taste they quickly changed their minds. -- Helen Wilson, Sherman, Texas. Recipe by: Cooking Light, Nov/Dec 1994, page 142 Posted to MC-Recipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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