Sweet Potato Souffle, low fat, sugar-free
- Number of Servings: 6
Ingredients
2 cups mashed sweet potatoes (approx. 3 small to med.)2 eggs, lightly beaten1 c. Splenda1 tsp. lemon juice (mine is 0 cal.)1 tsp. vanilla (mine is 0 cal.)1 1/2 c. skim milkWhisk in small bowl:1 T. flour1/2 tsp. cinnamon1/4 tsp. nutmeg1/2 tsp. salt
Set potatoes on tinfoil in hot oven (450 F.) directly on the rack and roast approx. an hour, or until potatoes are tender. Peel and mash while they are hot (I often use thawed, mashed sweet potatoes I have previously frozen--allow potatoes to thaw naturally, though).
With electric mixer, in large bowl, beat eggs. Then add potatoes, splenda, milk, lemon and vanilla. Last, stir dry ingredients into potato mixture.
Pour into greased baking dish (mine is a squatty, square deep dish so souffle will come out 'tall'). Bake in 400° F oven 45 minutes. Reduce heat to 325 and bake an additional 10-12 min. Let slightly cool before serving (I cut mine in six even squares). Best served warm.
This recipe counts as a vegetable--not just a dessert--and has a high calcium and good fiber & protein content.
Number of Servings: 6
Recipe submitted by SparkPeople user MALADYS.
With electric mixer, in large bowl, beat eggs. Then add potatoes, splenda, milk, lemon and vanilla. Last, stir dry ingredients into potato mixture.
Pour into greased baking dish (mine is a squatty, square deep dish so souffle will come out 'tall'). Bake in 400° F oven 45 minutes. Reduce heat to 325 and bake an additional 10-12 min. Let slightly cool before serving (I cut mine in six even squares). Best served warm.
This recipe counts as a vegetable--not just a dessert--and has a high calcium and good fiber & protein content.
Number of Servings: 6
Recipe submitted by SparkPeople user MALADYS.
Nutritional Info Amount Per Serving
- Calories: 110.8
- Total Fat: 1.6 g
- Cholesterol: 8.4 mg
- Sodium: 286.0 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.3 g
- Protein: 5.5 g
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