Vegetarian

Butternut Squash Pudding is for Side Dish.

Butternut Squash Pudding takes 15 minutes to prepare.

Butternut Squash Pudding takes 30 minutes to cook.

Butternut Squash Pudding makes 8 servings.

The ingredients for Butternut Squash Pudding are:

1.25 cups butternut squash, pureed (I box frozen)
1 cup egg beaters
1/4 cut flour
1/2 cup 1% cottage cheese
1/2 cup milk
1/4 cup flour
1/4 cup Splenda
1 tsp cinnamon
1/4 tsp nutmeg

Here is how you make Butternut Squash Pudding:

Either cook and puree fresh squash or defrost a box of frozen squash.Beat eggbeaters 1-2 minutes till frothy. Add flour and beat until well combined.Blend milk and cottage cheese in blender till completely smooth.Add splenda, milk-cottage cheese mixture, squash, and spices to the eggs and flour.Pour mixture into a 2 quart glass dish sprayed with non-stick spray.Bake for 30 minutes until set.Makes 8 servingsServing Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user ALIRA54.

The nutritional information for Butternut Squash Pudding is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 61.3

• Total Fat: 0.4 g
• Cholesterol: 1.3 mg
• Sodium: 125.6 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 1.2 g
• Protein: 6.4 g

The dietary needs meet for Butternut Squash Pudding is Vegetarian