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Low-Calorie Butternut Ice Cream - glorbalgourmet

Make Low-Calorie Butternut Ice Cream - glorbalgourmet at home with Butternut Squash, Water, and Vanilla Low Fat Frozen Yogurt. Serves 7. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1
• 1/4 cup
• 1/2 gal

Method (preview)

1. 1

   Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, in a shallow baking dish, add water.

2. 2

   Cover with heavy-duty plastic wrap, and vent.

3. 3

   Drain; cover and chill completely.

4. 4

   Scoop out pulp from squash halves; discard shells. Place pulp in food processor; process until smooth.

5. 5

   Combine pulp and frozen yogurt in a bowl; stir until well blended. Cover and freeze for at least 2 hours before serving.

6. 6

   Nutr. Assoc.: 0 0 0