Pumpkin Souffle
4
Points®
Temps total: 1 h 5 min • Préparation: 15 min • Cuisson: 50 min • Portions: 10 • Difficulté: Facile
The use of Neufchatel cheese makes this soufflé taste like a warm pumpkin cheesecake, but with much less fat and fewer calories.
Ingrédients
Sugar
2 tbsp(s)
Canned pumpkin
15 oz, puree
Cornstarch
1 tbsp(s)
Fat free evaporated milk
¼ cup(s)
Neufchâtel cheese
4 oz, softened
Pumpkin pie spice
1 tsp(s)
Ground ginger
1 tsp(s)
Raw egg
3 large, separated
Egg whites
1 serving(s), large
Sugar
⅓ cup(s)
Instructions
1
Heat oven to 350ºF. Coat a 2 1/2-quart soufflé dish with cooking spray, sprinkle with 2 tablespoons sugar. Over medium heat, cook pumpkin until no longer steaming, about 8 minutes. Mix together cornstarch and evapourated milk, whisk into pumpkin. Bring to boil; remove from heat and cool.
2
Beat Neufchatel with pumpkin pie spice and ginger; beat in yolks to combine. Beat in cooled pumpkin mixture.
3
Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar one tablespoon at a time until stiff. In three additions, fold whites into pumpkin mixture. Pour into prepared dish. Bake until puffed and a toothpick inserted into centre comes out clean, 45 to 50 minutes.
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