Whipped Summer Squash Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Summer squash,
1/4 cup: Evaporated milk,
2 tsp: Butter, I used Margarine
Salt & pepper to taste,
Directions:
Peel and cut squash into small pieces. Place in sauce pan with small
amount of water. Bring to a boil; reduce heat and simmer until
squash is crisp-tender. Drain. Beat squash with rotary beater; add
evaporated milk and butter. Beat until light and fluffy. Add salt
and pepper. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE CAL: 68
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
amount of water. Bring to a boil; reduce heat and simmer until
squash is crisp-tender. Drain. Beat squash with rotary beater; add
evaporated milk and butter. Beat until light and fluffy. Add salt
and pepper. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE CAL: 68
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp