SQUASH & BANANA PUDDING
Ingredients:
2 cup (unpeeled) cooked zucchini 2 tablespoons sugar
1 large banana, mashed ½ teaspoon salt
2 tablespoons butter or margarine 1 egg, beaten
Directions:
- Mash squash and combine with remaining ingredients.
- Turn into a buttered 1-quart casserole.
- Bake in a preheated moderate oven (350°) 1 hour or until firm and flecked with brown.
- Serve hot as a vegetable with pork or ham or poultry.
| Nutrition Facts | ||
| Serving Size: 1/6th recipe |
% Daily Value |
|
| Calories 100 Calories from fat: 45 | ||
| Total Fat 5g |
7% |
|
| Saturated Fat 1g |
5% |
|
| Cholesterol 35mg |
12% |
|
| Sodium 210mg |
9% |
|
| Total Carbohydrate 12g |
4% |
|
| Dietary Fiber 2g |
6% |
|
| Sugars 10g |
|
|
| Protein 2g |
|
|
| Vitamin A 10% Vitamin C 8% | ||
| Calcium 2% Iron 2% | ||
| Percent Daily Values are based on a 2,000 calorie diet. | ||
Tags: how to make squash and banana pudding, how to make banana pudding, pudding recipes, recipes with banana, recipes with squash, squash recipes