Squash Souffle Lowfat Version
From laurieg 15 years ago
- 60 minutes to make
- Serves 12
This is my low fat version of another recipe I posted. Great healthy alternative
Ingredients
- 2 packages of frozen cooked squash (defrosted) butternut shopping list
- 1 1/2 cups of skim milk shopping list
- 4 tablespoons of low fat margerine melted shopping list
- 8 egg whites or 1 cup of egg beaters shopping list
- 1 cup of splenda or 1/4 cup of sugar and about 6 packets of splenda (more if you like it sweet) I have also done 1/2 cup splenda and 1/2 cup of brown sugar splenda blend shopping list
- 2/3 cup of reduced fat Bisquick or 1/2 cup of wheat flour (I have done it both ways and it comes out good either) shopping list
- 1/2 tsp salt shopping list
- cinnamon to taste or pumpkin pie spice shopping list
How to make it
- Preheat oven to 350
- spray a 9 X 13 pan with pam
- beat eggs and margerine
- add in suger/splenda and squash
- add in dry ingredients
- bake for 50-60 minutes
The Rating
Reviewed by 6 people-
Thanks for posting the low-fat version, too!
juels
in Clayton loved it
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This was delicious! I used some butternut squash I had frozen a few months ago, and knucklehead me didn't check to see if we had milk before starting - we did not. Made it anyway and it came out perfectly! I think the fact that I didn't drain my sq...more
christinem
in Worcester loved it
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Beautiful. Hi 5.
Ed
spinach1948
in Dorchester-Boston loved it
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