3 c Summer squash; 2 ts Butter(I used Margarine)
1/4 c Evaporated milk; Salt & pepper to taste
Peel and cut squash into small pieces. Place in sauce pan with small
amount of water. Bring to a boil; reduce heat and simmer until
squash is crisp-tender. Drain. Beat squash with rotary beater; add
evaporated milk and butter. Beat until light and fluffy. Add salt
and pepper. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE CAL: 68
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master
