Guest guest Posted October 28, 1999 Report Share Posted October 28, 1999 * Exported from MasterCook * Pumpkin Souffle Recipe By :Fay Fitzgerald, RD for Heart Smart Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups pumpkin puree, fresh or canned 3 tablespoons maple syrup 2 tablespoons fat-free vanilla yogurt 1/4 teaspoon freshly grated nutmeg pinch cinnamon pinch allspice pinch freshly ground pepper 1/4 cup fat-free frozen whipped topping 1 tablespoon finely chopped pecans 5 egg whites Preheat the oven to 425F. In a large mixing bowl, blend the pumpkin puree, maple syrup, yogurt, nutmeg, cinnamon, allspice and ground pepper. In another large bowl, beat the egg whites until stiff but not dry. Gently fold about one-fourth of the egg whites into the pumpkin mixture; then fold in the remaining egg whites. Gently pour into individual souffle dishes or custard cups and smooth the toops with a spatula. Bake until the souffle has puffed, 18 to 20 minutes. Top with frozen whipped topping and pecans. Description: " A Heart Smart recipe in the Detroit Free Press 10-27-99 " Source: " Heart Smart recipes are developed by the Henry Ford Hosprtal Heart and Vascular Institute. Fay Fitzgerald RD,MA, is program coordinator " - - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 7g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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