Thursday, November 12, 2009

Winter Squash and Golden Kuri Puree'


With a few simple ingredients, I like to make a sweet pumpkin like pudding. The winter squashes have been wonderful this fall. I tried nearly all, lots of fiber, flavor, low points, and easy. I like to bake squash and have it as a staple in the refrigerator. It can be made into soup, or go in the other direction and made into a sweet. It keeps well, both whole or cooked.

This is the golden Kuri squash, similar to a butternut, only easier to cut up. Some winter squashes require a cleaver to cut into, this golden kuri is fairly easy to open. Who can resist this gorgeous color?

To make this you will need
Greek yogurt
baked squash
sweetener, like agave
a tiny pinch of salt
cinnamon
a splash of milk or almond milk to help puree.
For this nice healthy 3 point dessert, scoop 1 6 oz. container of Greek yogurt into a blender or food processor. It's thick and only 2 points. Add about 1 cup of baked squash meat, sans skin. a tiny pinch of salt to bring out the flavor, a squeeze of agave sweetener and about 1/3 cup of almond milk to help puree. Blend for 30 seconds, until everything is pureed. If you add a little too much liquid, you can always blend in a teaspoon of Knox unflavored gelatin to set the pudding.

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