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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

Directions:

  1. Peel butternut, cut in half and remove seeds.

  2. Cube squash and place in a medium pan. Add water and salt and cover.

  3. Steam squash until soft, about 10-15 minutes.

  4. Transfer squash to a food processor.

  5. Add remaining ingredients and process until very smooth. Serve.

  6. Enjoy and Bon Appétit!

Nutritional Facts per ½-cup:

Calories 89

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


Interested in more tasty recipes?

Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585


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