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RECIPES
Butternut Squash
2 medium butternut squash
1 1/2 cups low fat milk
Olive oil
Cut squash in half. Place on cookie sheet
skin-side down. Drizzle olive oil. Place in 400 degree oven for about 20 minutes or until
squash is soft. Let cool. Using a spoon, scoop squash out of skin and put into blender.
Add milk and blend until creamy (to thin, add milk until desired consistency). Transfer to
stove and cook on medium-low.
Serves 2
Desserts
Orange Sorbet
1 whole orange
2 cups ice
2 tbsps orange juice
1/4 cup low-fat milk
Put ice into the blender and pulse to breakup ice. Peel and slice orange and add to
blender along with orange juice and milk. Blend until ice is completely smooth. Keep in
freezer until ready to serve.
Serves 2
Cherry Un-Pie
1 cup cherries
1 cup vanilla yogurt
1 tsp honey
Chop cherries into halves and remove pits. Mix yogurt, cherries and honey in blender.
Pulse until smooth. Cover and chill for 20 minutes. Serve in a chilled glass.
Serves 2
10
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