Received on WW boards...
Summer Squash Pie
2 1/2 c cooked summer squash, tender small yellow or light green ones
1/2 c Splenda
1 tsp vanilla
1 tsp nutmeg
1/2 c ff sour cream
2 eggs, beaten
1/2 tsp salt
Use the blender for eggs, squash,salt and vanilla. Add sour cream and blend til smooth and thickened. Pour into sprayed 9" pie plate.
Bake for 30 min at 400. TEST doneness at 30 min with knife in center and if clean, pie is done.
Use an immersion blender in bowl or you could blend it with a cuisinart to blend the mixture.
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