Tasty Tuesday-Butternut Pudding
Butternut Pudding Yield: 4 ½-cup servings Ingredients:
4 cups raw butternut
½ cup water
½ teaspoon salt
¼ cup maple syrup
2 Tablespoons almond butter
½ teaspoon vanilla extract
Peel butternut, cut in half and remove seeds.
Cube squash and place in a medium pan. Add water and salt and cover.
Steam squash until soft, about 10-15 minutes.
Transfer squash to a food processor.
Add remaining ingredients and process until very smooth. Serve.
Enjoy and Bon Appétit!
Nutritional Facts per ½-cup:
Fat 2 g
Cholesterol 0 mg
Sodium 152 mg
Carbohydrates 16 g
Fiber 2 g
Protein 2 g
Vitamin D 0 mcg
Calcium 42 mg
Iron 1 mg
Potassium 297 mg
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