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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.


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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