Roasted Butternut Squash Pudding

3 Feb

1 cup roasted butternut squash puree (roast squash, cool, and puree in the food processor)

1 cup eggbeaters

3/4 cup 2% milk

2 Tbsp brown sugar

1 tsp vanilla

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/2 tsp salt

Mix all ingredients and pour into 8X8 pan. Bake at 325 for about 45 minutes.

Makes 4 servings—105 calories each. 9 grams protein, 14 grams carbs, 1 gram fat.

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