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Autumn Pudding Recipe
|Frozen cooked squash||12 Ounce (1 Package)|
|Brown sugar||1 Tablespoon|
|Ground cloves||1⁄8 Teaspoon|
|Egg||1 , slightly beaten|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Low calorie whipped topping||2 Tablespoon|
Serving size: Complete recipe
Calories 389 Calories from Fat 93
% Daily Value*
Total Fat 10 g16%
Saturated Fat 5.3 g26.5%
Trans Fat 0 g
Cholesterol 212.1 mg
Sodium 93.6 mg3.9%
Total Carbohydrates 62 g20.7%
Dietary Fiber 7.5 g30.1%
Sugars 28.6 g
Protein 12 g23.9%
Vitamin A 5.6% Vitamin C 1.1%
Calcium 7.9% Iron 6.9%
*Based on a 2000 Calorie diet
Microwave at High 4 minutes, or until defrosted, stirring to break apart.
Stir in sugar and spices.
Microwave at High 2 minutes, or until hot, stirring once.
In small bowl combine egg and buttermilk.
Add a small amount of hot squash.
Stir back into remaining squash.
Reduce power to 50% (Medium).
Microwave 3 1/2 to 4 1/2 minutes, or until slightly thickened, stirring 2 or 3 times.
Place 1/3 cup of the mixture into each custard cup.
Chill to set.
Chill remaining squash mixture, then combine with whipped topping.
Divide evenly between custard cups.