Pumpkin Soufflé

This is a very good substitute for potatoes on a festive occasion. It goes well with poultry and game.

Yields 6 servings; serving size 4 tablespoons

Calories: 123.23

Protein: 4.56 grams

Carbohydrates: 8.05 grams

Sugar: 2.41 grams

Fat: 9.92 grams

1 13-ounce can puréed pumpkin, unsweetened

2 egg yolks

½ cup whipping cream or half-and-half

2 tablespoons Splenda

¼ teaspoon cloves

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon allspice

1 teaspoon salt

1 teaspoon orange zest

5 egg whites, beaten stiff

  • Preheat the oven to 400°F. Prepare a soufflé dish with nonstick spray.

  • Put all but the egg whites in your electric mixer and beat until smooth.

  • Gently fold in the egg whites. Scrape into the soufflé mold. Bake for 55 minutes.

  • Check for doneness by inserting a knife. If it comes out clean, the soufflé is done. Serve immediately.

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