Monday, November 15, 2010

Healthy Pumpkin Souffle: A Great Pumpkin Cheesecake Alternative

Souffles are hard to make, as many of us have seen from the number of chefs who have been kicked off Top Chef because of an ill fated souffle. However, if you follow my directions you will make a wonderful, healthy pumpkin souffle for all to enjoy this holiday season.


2 Tbsp sugar   
14 oz canned pumpkin, puree   
1 Tbsp cornstarch   
1/4 cup fat-free evaporated milk   
4 oz Neufchatel cheese, softened   
1 tsp pumpkin pie spice   
1 tsp ground ginger   
3 large egg(s), separated   
1 large egg white(s)   
1/3 cup(s) sugar   


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, it may still be steaming, but not as much.  We're just trying to get out the extra moisture.

Mix together cornstarch and evaporated milk, whisk into pumpkin. 

Allow mixture it to start bubbling and then remove it from heat and cool. Note - Cooling is very important, you have to do this so you do not scramble the eggs later.  If you are short on time, stick it in the freezer or fridge. 

with a mixer beat softened Neufchatel cheese with pumpkin pie spice and ginger

Beat in yolks to combine. 

Beat in cooled pumpkin mixture. 

With a whisk attachment on your mixer beat egg whites until soft peaks form.
Beating Egg Whites - to see how to do this watch this video, starting at minute 1:05.

Add remaining 1/3 cup sugar one tablespoon at a time until stiff. Note - it is important to do this slowly so you do not deflate your egg whites.

In three additions, fold whites into pumpkin mixture.
Folding - to see how to do this, watch this video (same as above) starting at minute 1:17.

Pour into prepared dish. 

Bake until puffed and a toothpick inserted into center comes out clean, 45 to 50 minutes. 

Enjoy this yummy souffle without any guilt!

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