Low-cal Butternut Ice Creamdesserts 1 medium butternut squash; (1-3/4 pounds) 1/4 cup water 1/2 gallon vanilla low-fat frozen yogurt; softened 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). |
