Butternut Squash Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.25 cups butternut squash, pureed (I box frozen)1 cup egg beaters1/4 cut flour1/2 cup 1% cottage cheese1/2 cup milk1/4 cup flour1/4 cup Splenda1 tsp cinnamon1/4 tsp nutmeg
Either cook and puree fresh squash or defrost a box of frozen squash.
Beat eggbeaters 1-2 minutes till frothy. Add flour and beat until well combined.
Blend milk and cottage cheese in blender till completely smooth.
Add splenda, milk-cottage cheese mixture, squash, and spices to the eggs and flour.
Pour mixture into a 2 quart glass dish sprayed with non-stick spray.
Bake for 30 minutes until set.
Makes 8 servings
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ALIRA54.
Beat eggbeaters 1-2 minutes till frothy. Add flour and beat until well combined.
Blend milk and cottage cheese in blender till completely smooth.
Add splenda, milk-cottage cheese mixture, squash, and spices to the eggs and flour.
Pour mixture into a 2 quart glass dish sprayed with non-stick spray.
Bake for 30 minutes until set.
Makes 8 servings
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ALIRA54.
Nutritional Info Amount Per Serving
- Calories: 61.3
- Total Fat: 0.4 g
- Cholesterol: 1.3 mg
- Sodium: 125.6 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.2 g
- Protein: 6.4 g
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