Pumpin' Pumpkin Soufflé

JasiBella
JasiBella Posts: 1,168
edited September 19 in Recipes
1507pumpkinsouffle.jpg

(Serves 9 - calories: 76.5, fat: 0.2g, sodium: 58mg, carbs: 13, fiber: 2.2g, sugars: 10g, protein: 5.8g = 1 Point)

Ingredients:
½ cup Splenda
½ tsp. salt
1 tsp. cinnamon
¼ tsp. Pumpkin Pie spice
4 egg whites
One 15 oz. can pure pumpkin
1 can evaporated fat free milk
8 oz. crushed pineapple (drained)

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. Serves 9.

Replies

  • JasiBella
    JasiBella Posts: 1,168
    1507pumpkinsouffle.jpg

    (Serves 9 - calories: 76.5, fat: 0.2g, sodium: 58mg, carbs: 13, fiber: 2.2g, sugars: 10g, protein: 5.8g = 1 Point)

    Ingredients:
    ½ cup Splenda
    ½ tsp. salt
    1 tsp. cinnamon
    ¼ tsp. Pumpkin Pie spice
    4 egg whites
    One 15 oz. can pure pumpkin
    1 can evaporated fat free milk
    8 oz. crushed pineapple (drained)

    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. Serves 9.
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