Low-Calorie Butternut Ice Cream
7-1/2 cup servings
1 medium butternut squash(about 1-3/4 pounds)
1/4 cup water
1/2 gallon vanilla low-fatfrozen yogurt, softened
Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, in a shallow baking dish, add water.
Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 10 minutes or until very tender, rotating dish a half-turn after 5 minutes. Drain; cover and chill completely.
Scoop out pulp from squash halves; discard shells. Place pulp in food processor; process until smooth.
Combine pulp and frozen yogurt in a bowl; stir until well blended. Cover and freeze for at least 2 hours before serving.
You can also use our Search engine to locate topics of interest, or recipes.
Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006