Low-cal Butternut Ice Cream

By VerneJ

Yield: 7 1/2 cups (serving size: 1/2 cup)

Nutrition Facts: CALORIES 122 (15% from fat); PROTEIN 3.5g; FAT 2.1g (sat 1.5g, mono 0g, poly 0.6g); CARB 23.9g; FIBER 0.6g; CHOL 10mg; IRON 0.3mg; SODIUM 38mg; CALC 124mg.

Cooking Light (Nov/Dec 1994)

Ingredients

• 1 med. butternut squash (about 1 3/4 lbs)
• 1/4 cup water
• 1/2 gallon vanilla low-fat frozen yogurt, softened

Details

Servings 15

Preparation

Step 1

Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, in a shallow baking dish, and 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.