Pumpkin Souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients * 2 Tbsp sugar * 15 oz canned pumpkin, puree * 1 Tbsp cornstarch * 1/4 cup fat-free evaporated milk * 4 oz Neufchatel cheese, softened * 1 tsp pumpkin pie spice * 1 tsp ground ginger * 3 large egg(s), separated * 1 large egg white(s) * 1/3 cup sugar
Instructions
* Heat oven to 350ºF. Coat a 2 1/2-quart soufflé dish with cooking spray, sprinkle with 2 tablespoons sugar. Over medium heat, cook pumpkin until no longer steaming, about 8 minutes. Mix together cornstarch and evaporated milk, whisk into pumpkin. Bring to boil; remove from heat and cool.
* Beat Neufchatel with pumpkin pie spice and ginger; beat in yolks to combine. Beat in cooled pumpkin mixture.
* Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar one tablespoon at a time until stiff. In three additions, fold whites into pumpkin mixture. Pour into prepared dish. Bake until puffed and a toothpick inserted into center comes out clean, 45 to 50 minutes.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MYSHELLE10.
* Heat oven to 350ºF. Coat a 2 1/2-quart soufflé dish with cooking spray, sprinkle with 2 tablespoons sugar. Over medium heat, cook pumpkin until no longer steaming, about 8 minutes. Mix together cornstarch and evaporated milk, whisk into pumpkin. Bring to boil; remove from heat and cool.
* Beat Neufchatel with pumpkin pie spice and ginger; beat in yolks to combine. Beat in cooled pumpkin mixture.
* Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar one tablespoon at a time until stiff. In three additions, fold whites into pumpkin mixture. Pour into prepared dish. Bake until puffed and a toothpick inserted into center comes out clean, 45 to 50 minutes.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MYSHELLE10.
Nutritional Info Amount Per Serving
- Calories: 129.8
- Total Fat: 5.3 g
- Cholesterol: 90.8 mg
- Sodium: 91.8 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.3 g
- Protein: 5.2 g
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