Whipped summer squash
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Summer squash; |
| ¼ | cup | Evaporated milk; |
| 2 | teaspoons | 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 O'Brion and her Meal-Master
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