Pumpkin SouffleSubmitted by becb
Makes 6 servings
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Easy alternative to pumpkin pie (no fat inducing crust!). About 480 calories for whole dish.
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Ingredients
| 1/2 |
cup Splenda |
| 1/2 |
tsp salt |
| 1 |
tsp cinnamon |
| 2 |
tsp Pumpkin Pie spice |
| 4 |
egg whites |
| 15 |
ounce pumpkin |
| 11 |
ounce evaporated skim milk |
Directions
- Mix all ingredients together, except egg whites. Taste the mixture for spices and sweetness, and alter as needed.
- Add egg whites and mix.
- Spray a soufflé dish with cooking spray and pour pumpkin mixture into dish. Sprinkle cinnamon on top before baking.
- Bake at 450 degrees for 10 minutes; change oven setting to 350 degrees and bake for an additional 40 minutes or until a knife inserted in the middle comes out clean.
- Let the soufflé cool and then refrigerate. This tastes best when served cold.
Categories
Dessert
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Serving Size 148.3g |
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Amount Per Serving |
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Total Carbohydrates 12.8g 4%
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| Vitamin A 225% |
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Vitamin C 6% |
| Calcium 18% |
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Iron 8% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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