Summer Squash Pie
2 1/2 cups summer squash -boiled/unpeeled until tender)
1/2 c sour cream
1/2 c sugar
1/2 tsp salt
1 tsp vanilla
1 tsp nutmeg
Blend eggs, sugar salt vanilla in blender. Add sour cream and squash. Blend until thick and frothy. Pour into 9 in pie plate. Sprinkle with nutmeg. Bake 400 for 30 minutes. You can also put it in a pie shell, but make sure you count those extra points. I use reduced fat sour cream and egg beaters.
Serves 8 at 1 Weight Watchers Point each
RR: This was super yummy. My 3 year old twins loved it!