HG's I Can't Believe It's Not Sweet Potato Pie (Hungry Girl recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Lg Butternut Squash, enough for 2 cups mashed.5 cup egg beater original.33 cup unsweetened vanilla almond breeze.33 sugar free syrup1 tsp cinnamon.25 cup splenda granular 1 tsp vanilla.66 cup mini-marshmallows
Oven to 350.
Peel and chop squash, place in micro-safe dish with 1/4 inch water. Cover with plastic wrap and microwave approx. 8 minutes, or until softened - should be soft but not fully cooked).
Drain water from squash chunks and mash flesh. Measure two generous cups, lightly packed and place in baking dish (or bowl).
Add all ingredients to mash EXCEPT marshmallows and mix thoroughly but do not over stir. Squash should be pulpy.
Bake 45-50 minutes, remove from oven and spread marshmallows over top. Return to oven for about 5 minutes, until mallows begin to brown. Allow to cool (or serve hot - delicious both ways!).
Serves 4.
Serving Size: 4 servings
Peel and chop squash, place in micro-safe dish with 1/4 inch water. Cover with plastic wrap and microwave approx. 8 minutes, or until softened - should be soft but not fully cooked).
Drain water from squash chunks and mash flesh. Measure two generous cups, lightly packed and place in baking dish (or bowl).
Add all ingredients to mash EXCEPT marshmallows and mix thoroughly but do not over stir. Squash should be pulpy.
Bake 45-50 minutes, remove from oven and spread marshmallows over top. Return to oven for about 5 minutes, until mallows begin to brown. Allow to cool (or serve hot - delicious both ways!).
Serves 4.
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 107.4
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 127.3 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 0.4 g
- Protein: 4.7 g
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