- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
4 servings
suggest servings
| 1 | cup | butternut squash | peeled, cubed |
| 2 | cups | soy milk | vanilla |
| 3 | tablespoons | rice | brown syrup |
| 2 1/2 | tablespoons | lecithin | fruit flavoured |
| 1/4 | teaspoon | nutmeg | |
| 1/4 | teaspoon | vanilla extract | |
| 4 | tablespoons | mirin (sweet seasoning) | unsalted, optional |
Steam squash for 20 minutes or till soft.
Drain and let cool for 5 minutes.
Transfer to a blender, add remaining ingredients and blend till smooth.
Refrigerate for 30 minutes.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Total Carbohydrate 18.0g | 6% |
| Dietary Fiber 1.0g | 5% |
| Sugars 2.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 125% | Vitamin C | 13% | |
| Calcium | 21% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
The holidays are here again and that means cocktail parties and formal dinners. Either way that means appetizers. Welcome to the second edition of ...
Add your comment