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Getting to the Heart of Winter Squash

This simple roasted butternut squash recipe let's the flavor of a winter favorite shine through in all its golden glory.

6 servings (serving size 3⁄4 cup)

Getting to the Heart of Winter Squash

Layered with sun-sweetened strawberries, this cheerful, no-bake dessert features creamy pudding flavored with zippy lemon zest and sweet and tangy lemonade powder. The pudding is given a protein boost with a surprise ingredient — silken tofu, which you’ll never know is there!

  • 1-ounce package lemon of vanilla sugar-free instant pudding mix

  • 1 teaspoon lemon zest

  • 1 serving sugar-free lemonade powder

  • 12 ounces firm silken tofu

  • 3⁄4 cup non-fat ultrafiltered milk

  • 2 cups sliced strawberries

Calories78Total Fat1 g
Saturated Fat.2 gMonounsaturated Fat.2 g
Polyunsaturated Fat.7 gTrans Fat0 g
Cholesterol.6 mgSodium273 mg
Potassium185 mgTotal Carbohydrate10 g
Dietary Fiber1 gSugars4 g
Protein6 g  

  • 1-ounce package lemon of vanilla sugar-free instant pudding mix

  • 1 teaspoon lemon zest

  • 1 serving sugar-free lemonade powder

  • 12 ounces firm silken tofu

  • 3⁄4 cup non-fat ultrafiltered milk

  • 2 cups sliced strawberries

Calories78Total Fat1 g
Saturated Fat.2 gMonounsaturated Fat.2 g
Polyunsaturated Fat.7 gTrans Fat0 g
Cholesterol.6 mgSodium273 mg
Potassium185 mgTotal Carbohydrate10 g
Dietary Fiber1 gSugars4 g
Protein6 g  
Directions
  1. Combine pudding mix with zest, lemonade powder, tofu and milk in a blender or food processor.
  2. Process until smooth and creamy, adding more milk if needed.
  3. Layer pudding and strawberries among six dessert bowls.
  4. Chill until ready to serve.