Directions:
- Heat squash over low heat, breaking it up and stirring occasionally, until just heated through.
- Remove from heat and beat in butter, sugar, salt and egg yolks.
- Gently stir in applesauce. Set aside to cool slightly.
- Beat egg whites with cream of tartar until stiff but not dry.
- Gently fold into squash mixture.
- Turn into buttered 1-quart souffle dish with a collar of buttered foil around the dish to allow room for safe rising.
- Bake in middle of 325 degree oven for 35 minutes. When done it will be high, light and still slightly soft in the center. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.63 Kcal (392 kJ) | ||
| Calories from fat | 47.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 8% | |
|---|---|---|---|
| Cholesterol | 64.74mg | 22% | |
| Sodium | 217.41mg | 9% | |
| Potassium | 119.33mg | 3% | |
| Total Carbs | 10.11g | 3% | |
| Sugars | 4.02g | 16% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 2.52g | 5% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 0.9mg | 5% | |
| Calcium | 23.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 103.99 Kcal (435 kJ) | ||
| Calories from fat | 52.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 8% | |
|---|---|---|---|
| Cholesterol | 71.9mg | 22% | |
| Sodium | 241.47mg | 9% | |
| Potassium | 132.54mg | 3% | |
| Total Carbs | 11.23g | 3% | |
| Sugars | 4.47g | 16% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 2.8g | 5% | |
| Vitamin C | 4.9mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 5% | |
| Calcium | 25.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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