Title: Whipped Summer Squash
Categories: Diabetic Side Vegetable
Yield: 3 Servings

3	c	Summer squash;
1/4	c	Evaporated milk;
2	ts	Butter(I used Margarine)
		Salt & pepper to taste

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

previous

next