| Acorn Squash And Sweet Potato (2 Pts)
1 large onion, chopped, about 1 cup
1 1/2 pounds of sweet potatoes, peeled & cubed, about 5 cups
1 small acorn squash, quartered seeded, pared, about 4 cups
13 3/4 ounces of chicken broth, vegetarian
4 - 6 tablespoons of skim milk
1/2 teaspoon of salt
1/4 teaspoon of white pepper
1/4 cup of nonfat sour cream, optional
Ground Nutmeg, optional |
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Sauté onion in broth or water in lg. saucepan over med. heat until onion is translucent, about 6 min. Add potatoes, squash and broth. Simmer, covered, until veggies are tender, about 25 min. Cool slightly. Working in batches, place the veggies with their liquid in food processor. Whirl until pureed. Return the puree to the saucepan. Stir in the nonfat milk for desired consistency. Season with salt and pepper. Heat over low heat.
Top each serving with dollop of nonfat sour cream and a sprinkle of nutmeg.
Recipe adjusted to lower the fat content.
Per serving: Cal 105.8; Fat 0.8 g; Carbs 20.9 g; Protein 4.7 g;Sodium 435 mg; Dietary Fiber 2.1 g; CFF 6.3%
Recipe By: Family Circle Nov 1993 Posted to: AllMagazineRecipes
WW Pointed by Mary [mnmpoms@ponyexpress.net]10/28/00
Per Serving (excluding unknown items): 107 Calories; 1g Fat (4.5% calories from fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber; 1mgCholesterol; 307mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
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