On a glorious sunny day, savor this delightful summer pudding as a refreshing treat.

Ingredients, yielding 8 servings:

Three eggs, three medium yellow squash, and 1/4 cup unsalted butter.

Three heaping tablespoons of all-purpose flour, a 12-ounce can of evaporated milk, one cup of sugar, one tablespoon of vanilla extract, and a dash of nutmeg are all required.

Instructions:

  • The yellow squash should first be chopped into pieces that are approximately an inch length.
  • Boil the squash in a kettle of water until it is tender.
  • After the squash is cooked, thoroughly drain it and purée it.
  • Combine the squash puree, eggs, butter that has been melted, flour, evaporated milk, sugar, and vanilla extract in a separate dish. The elements should be properly blended.
  • Set your oven’s temperature to 350 F (175 C). Put the squash mixture in a casserole dish that has been buttered. Add some nutmeg on the top.
  • Bake the pudding in a preheated oven for 45 minutes to one hour, depending on how firm you prefer your pudding.
  • You may serve the pudding warm or cold depending on your inclination.

Contains 260 calories, 10 grams of fat, and 0,9 grams of fiber per serving.

While enjoying the flavors of summer, indulge in this delightful dessert guilt-free!