Recipe - Low-Cal Butternut Ice Cream

1 md Butternut squash, (13/4
pounds)
One fourth cup Water
One half ga Vanilla lowfat frozen
yogurt, softened

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
heavyduty plastic wrap, and vent. Microwave at HIGH 10 minutes or until
very tender, rotating dish a halfturn 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 wellblended. Cover and freeze for at least 2 hours before
serving. Yield: 7One half cups (serving size: One half cup).

Per serving: 121 Calories; 2g Fat (11% calories from fat); 6g Protein; 21g
Carbohydrate; 6mg Cholesterol; 81mg Sodium

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.

Recipe by: Cooking Light, Nov/Dec 1994, page 142

Posted to MCRecipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.