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| 1 mittel | Butternut squash, (1-3/4 pounds) |
| 1/4 Tasse | water |
| 1/2 x ca. 4 Liter | Vanilla low-fat frozen yogurt, softened |
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Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, in a shallow baking dish, and add water. Cover with heavy-duty plastic wrap, and vent. Microwave at High 10 minutes or until very tender, rotating dish a half-turn after 5 minutes. Drain; cover and chill completely.
Scoop out pulp from squash halves; discard shells. Place pulp in food processor; process until smooth. Combine pulp and frozen yogurt in a bowl; stir until well-blended. Cover and freeze for at least 2 hours before serving. Yield: 7-1/2 cups (serving size: 1/2 cup).
Per serving: 121 Calories; 2g Fat (11% calories from fat); 6g Protein; 21g Carbohydrate; 6mg Cholesterol; 81mg Sodium
squash, but after one taste they quickly changed their minds. - Helen Wilson, Sherman, Texas.
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