Squash Pudding

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 225.3
  • Total Fat: 7.3 g
  • Cholesterol: 13.7 mg
  • Sodium: 127.4 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.8 g

View full nutritional breakdown of Squash Pudding calories by ingredient


Introduction

Great dessert to transition from summer to fall. Great dessert to transition from summer to fall.
Number of Servings: 8

Ingredients

    3.0 medium Summer Squash
    3.0 serving Egg white, large
    4.0 serving Country Crock, Shedd's Spread Country Crock Regular (Soft), 1 Tbsp
    12.0 fl oz Milk, canned, evaporated
    0.25 cup Flour - Gold medal all purpose flour
    1.0 tbsp Vanilla Extract
    1.0 cup Granulated Sugar
    1.0 tsp Nutmeg, ground

Directions

Cut the squash into approximately 1-inch chunks. Cook until tender; either by boiling in water on the stove or cooking for about 9 minutes, stirring once, in the microwave. Drain well and puree in blender. Mix all ingredients, except nutmeg, well. Pour into greased casserole dish. Sprinkle with nutmeg. Bake 350° for at least 45 - 60 minutes, or until set. (The original recipe says 35 minutes, but it's still like soup at that point for me.). Serve warm or cold.

Serving Size: 8 1/4 cup servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user FANTAZIAMERRIE8.