Soy Nog
Yield
4 servingsPrep
15 minCook
20 minReady
70 minLow 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 |
*
|
| 2 | cups |
soy milk
vanilla |
|
| 3 | tablespoons |
rice
brown syrup |
|
| 2 ½ | tablespoons |
lecithin
fruit flavoured |
* |
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
vanilla extract
|
|
| 4 | tablespoons |
mirin (sweet seasoning)
unsalted, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butternut squash
peeled, cubed |
*
|
| 473 | ml |
soy milk
vanilla |
|
| 45 | ml |
rice
brown syrup |
|
| 38 | ml |
lecithin
fruit flavoured |
* |
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
vanilla extract
|
|
| 6E+1 | ml |
mirin (sweet seasoning)
unsalted, optional |
*
|
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.
