19
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 pro, 11 g carb,
7 g fat, 0 mg chol, 137 mg sod.
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-inch 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 pro, 35 g carb,
12 g fat, 2 mg chol, 176 mg sod.
Sweet Potato Puff
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