Whipped Summer Squash
Try this Whipped Summer Squash recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
diabetic
side dishes
vegetables
butter
milk
squash
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 3 c summer squash
- 1/4 c evaporated milk
- 2 ts butter
- Carbohydrate 8.00419166666364 g
- Cholesterol 18.9584722113767 mg
- Fat 5.93581805146401 g
- Fiber 1.2430000269413 g
- Protein 4.25429861106823 g
- Saturated Fat 3.59745888629766 g
- Serving Size 1 1 Serving (158g)
- Sodium 116.617333304277 mg
- Sugar 6.76119163972234 g
- Trans Fat 0.377424721935799 g
- Calories 97 calories
Peel and cut squash into small pieces. Place in sauce pan with small amount of water. Bring to a boil; reduce heat and simmer until squash is crisp-tender. Drain. Beat squash with rotary beater; add evaporated milk and butter. Beat until light and fluffy. Add salt and pepper. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL: 68 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
