Squash Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3-4 Zucchini or Yellow Squash (or a combination of both)boiled in salt water1 tbl vanilla (optional)1/3 cup melted butter (or 1/3 c sugar will work too)2 eggs beaten1 cup of 1% milk (or nonfat evaporated milk)½ cup of sugar or 1/4 cup of honey1 teaspoon of cinnamon (optional)
Blend squash, butter and sugar/honey. Add eggs, cinnamon & vanilla (if using) and milk.
Blend in food processor (or mash with a potato masher) then pour into 8x8 baking pan or casserole dish and bake at 375 (if using sugar) or 350 (if using honey) until firm or set about 1/2 hour.
Eat warm (not hot) or at room temperature. It needs about 30 minutes to an hour to cool.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BAY2BAYOU.
Blend in food processor (or mash with a potato masher) then pour into 8x8 baking pan or casserole dish and bake at 375 (if using sugar) or 350 (if using honey) until firm or set about 1/2 hour.
Eat warm (not hot) or at room temperature. It needs about 30 minutes to an hour to cool.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BAY2BAYOU.
Nutritional Info Amount Per Serving
- Calories: 159.7
- Total Fat: 8.4 g
- Cholesterol: 66.9 mg
- Sodium: 31.2 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 1.3 g
- Protein: 3.0 g
Member Reviews