BUTTERNUT SQUASH SOUFFLE

3 cups cooked, mashed butternut squash (approximately 2 lbs of squash)

2/3 cup Splenda Granular
1 large egg
3 large egg whites
1/3 light sour cream
1 tbsp margarine*, melted
3/4 tsp cinnamon
1/2 tsp vanilla
1 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.

To prepare squash, prick with a knife in several places and microwave whole for 8 to 10 minutes. Remove from microwave and cut in half lengthwise; when cooled enough to handle, scoop out seeds. Place halves, cut side down, in a glass baking dish with 1/4 cup water. Cover tightly with plastic wrap or lid if dish has one and microwave another 10 minutes or until flesh is very soft. Scoop out the flesh into a large bowl.

Add the remaining ingredients to the squash and beat until well blended. Spoon into a 2-quart casserole or soufflé dish that has been coated with nonstick cooking spray; smooth the top. Prepare the following topping and cover the top with the mixture.

Topping:
In a small bowl combine:
2 tbsp white whole-wheat flour
3 tbsp Splenda granular
3 tbsp finely chopped pecans
1 tbsp margarine*, melted
1/4 tsp cinnamon

Mix with a fork or fingers until crumbly. Sprinkle over the top of the soufflé.
Bake at 350 degrees for 30-35 minutes or until puffy in center and top is well browned.

Yield: 8 (1/2 cup) servings
Per serving: 120 calories, 15 g carbs (3 g fiber), 4 g protein, 5 g fat (2 g saturated)
Diabetic Exchange: 1 carb, 1 fat

*I use butter as the body is made to process natural foods, not man-made ones. This is a Splenda recipe so I posted it according to their directions.

Note: 1/2 cup of this recipe contains approximately 1/3 the calories of a 1/2 cup of sweet potato casserole.

Note: File Photo