So this weekend, I totally over purred some butternut squash,... so I made it into a custard. BC custard is absolutely one of my favorite foods.
What I did?
2 cups of purred butternut squash
4 eggs
about 3/4 cup granulated Splenda
sprinkle of vanilla
dusting of flour
Sprinkle of nutmeg
Splash of Blue Diamond Almond Milk
(i think that's it)
I baked it for about 30 minutes on 350 degrees. Loved it! The only thing to count for weight watchers was the flour and almond milk! Holla! (Simply Filling Technique) YUMMMMY!
No comments:
Post a Comment