Sweet Potato Souffle II
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 310.8
- Total Fat: 24.2 g
- Cholesterol: 54.4 mg
- Sodium: 88.4 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 2.5 g
- Protein: 3.0 g
View full nutritional breakdown of Sweet Potato Souffle II calories by ingredient
Introduction
Trying to make a lighter sweet potato souffle. This is not a light recipe, but it's a little better than the first one I tried! This was more like sweet potato pie filling. Good, but it probably isn't very presentable as a souffle. i might totally fill a low carb pie crust with it one day tho. Trying to make a lighter sweet potato souffle. This is not a light recipe, but it's a little better than the first one I tried! This was more like sweet potato pie filling. Good, but it probably isn't very presentable as a souffle. i might totally fill a low carb pie crust with it one day tho.Number of Servings: 6
Ingredients
-
1 cup sweet potato puree
8 oz heavy whipping cream
1/2 cup Whey Low Gold
2 tbsp margarine
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tbsp ground flax
1.5 tbsp warm water
2 tbsp margarine
1 tsp vanilla extract
1/4 c Whey Low Gold
1/2 cup old fashioned oats
1/4 c chopped pecans
Directions
Blend sweet potatoes, whipping cream, 1/2 c whey low gold, 2 tbsp margarine, cinnamon and ginger until smooth and whipping cream has somewhat thickened.
Pour souffle mixture into an 8 x 8 baking dish sprayed with a little butter flavored non-stick spray.
In a separate bowl, stir together flax and warm water. Add 2 tbsp melted margarine and the vanilla. Stir until blended. Add 1/4 whey low gold, oats, and pecans.
Evenly top souffle mixture with the oat mixture. Bake at 350 for 45 - 50 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user PRAIRIEHARPY.
Pour souffle mixture into an 8 x 8 baking dish sprayed with a little butter flavored non-stick spray.
In a separate bowl, stir together flax and warm water. Add 2 tbsp melted margarine and the vanilla. Stir until blended. Add 1/4 whey low gold, oats, and pecans.
Evenly top souffle mixture with the oat mixture. Bake at 350 for 45 - 50 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user PRAIRIEHARPY.