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Рецепт Low Cal Butternut Ice Cream
by Global Cookbook

Low Cal Butternut Ice Cream
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Ингредиенты

  • 1 med Butternut squash, (1-3/4 pounds)
  • 1/4 c. Water
  • 1/2 gal Vanilla low-fat frzn yogurt, softened

Инструкции

  1. Cut squash in half lengthwise; throw away seeds and membrane. Place squash halves, cut sides down, in a shallow baking dish, and add in water. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 10 min or possibly till very tender, rotating dish a half-turn after 5 min. Drain; cover and refrigeratecompletely.
  2. Scoop out pulp from squash halves; throw away shells. Place pulp in food processor; process till smooth. Combine pulp and frzn yogurt in a bowl; stir till well-blended. Cover and freeze for at least 2 hrs before serving.
  3. Yield: 7-1/2 c. (serving size: 1/2 c.).
  4. NOTES : At first my family didn't think they'd like ice cream made from squash, but after one taste they quickly changed their minds. - Helen Wilson, Sherman, Texas.