Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Serves 6. Each serving: 1/2 cup.
Recipes
Sweet Squash Pudding
| Nutrition Information | |
| Calories: | 69 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 118mg |
| Carbohydrates: | 12g |
| Dietary Fiber: | 1.5g |
| Sugars: | 8.9g |
| Protein: | 5g |
| Vitamin A: | 2037.6iu (40%) |
| Vitamin C: | 5.5mg (9%) |
| Calcium: | 39mg (3%) |
| Iron: | 0.3mg (1%) |
12 oz frozen winter squash, thawed
2/3 cup fat-free cottage cheese or silken tofu
1/2 tsp pumpkin pie spice or cinnamon
2 egg whites
1/4 cup skim milk
1/4 cup brown sugar
1/2 tsp vanilla or maple flavoring
Directions:
Combine all ingredients in a blender until smooth. Pour into a 1.5-qt casserole dish and bake at 375 °F for 45 minutes, until center is set. Serve warm or chilled.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!