Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Summer squash;
1/4 c Evaporated milk;
2 ts Butter(I used Margarine)
Salt pepper to taste

Peel and cut squash into small pieces. Place in sauce pan with small
amount of water. Bring to a boil; reduce heat and simmer until
squash is crisp-tender. Drain. Beat squash with rotary beater; add
evaporated milk and butter. Beat until light and fluffy. Add salt
and pepper. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE CAL: 68

Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal-Master

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