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Soy Nog

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

70 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup butternut squash
peeled, cubed
* Camera
2 cups soy milk
vanilla
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3 tablespoons rice
brown syrup
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2 ½ tablespoons lecithin
fruit flavoured
*
¼ teaspoon nutmeg
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¼ teaspoon vanilla extract
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4 tablespoons mirin (sweet seasoning)
unsalted, optional
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml butternut squash
peeled, cubed
* Camera
473 ml soy milk
vanilla
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45 ml rice
brown syrup
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38 ml lecithin
fruit flavoured
*
1.3 ml nutmeg
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1.3 ml vanilla extract
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6E+1 ml mirin (sweet seasoning)
unsalted, optional
* Camera

Directions

Steam squash for 20 minutes or until soft.

Drain and let cool for 5 minutes.

Transfer to a blender, add remaining ingredients and blend until smooth.

Refrigerate for 30 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 10219% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 50mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 125% Vitamin C 13%
Calcium 21% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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