Manual

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