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21
Herbed Whipped Squash
1 large butternut
squash, baked
(about 3 cups
cooked)
1
⁄4 cup butter or
margarine, melted
1
⁄2 teaspoon dried
tarragon leaves
1
⁄8 teaspoon salt
1
⁄8 teaspoon black
pepper
Scoop cooked squash out of shell and place in
mixer bowl. Attach bowl and wire whip to
mixer. Turn to Speed 4 and beat about
30 seconds. Add all remaining ingredients.
Turn to Speed 2 and mix about 30 seconds.
Turn to Speed 4 and beat about 2 minutes.
Yield: 6 servings (
1
⁄2 cup per serving).
Per serving: About 107 cal, 1 g protein, 11 g
carb, 7 g fat, 0 mg chol, 137 mg sodium.
2 medium sweet
potatoes, cooked
and peeled
1
⁄2 cup low-fat milk
1
⁄3 cup sugar
2 eggs
2 tablespoons butter
or margarine
1
⁄2 teaspoon nutmeg
1
⁄2 teaspoon cinnamon
Crunchy Praline
Topping
2 tablespoons butter
or margarine,
melted
3
⁄4 cup corn flakes
1
⁄4 cup chopped
walnuts or pecans
1
⁄4 cup firmly packed
brown sugar
Place potatoes in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix
about 30 seconds. Add milk, sugar, eggs,
2 tablespoons butter, nutmeg, and cinnamon.
Turn to Speed 4 and beat about 1 minute.
Spread mixture in greased 9" pie plate. Bake at
400°F for 20 minutes, or until set. Clean bowl
and beater.
Place all topping ingredients in mixer bowl.
Attach bowl and flat beater to mixer. Turn to
STIR Speed and mix about 15 seconds. Spread
on hot puff. Bake 10 minutes longer.
Yield: 6 servings (
1
⁄2 cup per serving).
Per serving: About 268 cal, 6 g protein, 35 g
carb, 12 g fat, 2 mg chol, 176 mg sodium.
Sweet Potato Puff
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