19
Herbed Whipped Squash
1large butternut
squash, baked
(about 3 cups
[710 ml] cooked)
1⁄4cup (60 ml) butter or
margarine, melted
1⁄2teaspoon (2 ml) dried
tarragon leaves
1⁄8teaspoon (.5 ml) salt
1⁄8teaspoon (.5 ml)
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 (1⁄2cup (120 ml) per serving).
Per serving: About 107 cal, 1 g pro, 11 g carb,
7 g fat, 0 mg chol, 137 mg sod.
2medium sweet
potatoes, cooked
and peeled
1⁄2cup (120 ml) low-fat
milk
1⁄3cup (80 ml) sugar
2eggs
2tablespoons (30 ml)
butter or margarine
1⁄2teaspoon (2 ml)
nutmeg
1⁄2teaspoon (2 ml)
cinnamon
Crunchy Praline Topping
2tablespoons (30 ml)
butter or margarine,
melted
3⁄4cup (175 ml) corn
flakes
1⁄4cup (60 ml) chopped
walnuts or pecans
1⁄4cup (60 ml) 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
(30 ml) butter, nutmeg, and cinnamon. Turn to
Speed 4 and beat about 1 minute. Spread mixture
in greased 9-inch (23-cm) pie plate. Bake at 400°F
(204°C) 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 (1⁄2cup [120 ml] 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