 | How To Make It |
3 c Summer squash;
1/4 c Evaporated milk;
2 ts Butter(I used Margarine)
Salt andamp; pepper to taste Peel and cut squash into small pieces. Place in sauce pan with small amount of water. Bring to a boil; reduce heat and simmer until squash is crisp tender. Drain. Beat squash with rotary beater; add evaporated milk and butter. Beat until light and fluffy. Add salt and pepper. Food Exchanges per serving: 1 VEGETABLE EXCHANGE 1 FAT EXCHANGE CAL: 68 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal Master
