Pumpkin Soufflé Recipe


Ingredients:

  • Dash Salt
  • 3 tsp Butter
  • 1/3 cup Sugar
  • 1 cup Skim Milk
  • ½ cup Kishmish
  • 1 tsp ground Nutmeg
  • 2 cup mashed Pumpkin
  • 2 Egg whites, un-beaten
  • 3 Egg whites, stiffly beaten

Method:

  1. Combine milk, sugar, salt, butter, and nutmeg in a saucepan.
  2. Warm slightly to dissolve sugar.
  3. Remove from heat and add pumpkin. Beat until fluffy.
  4. Beat in egg yolks. Stir in raisins. Gently fold mixture into stiffly beaten egg whites.
  5. Transfer to 2 or 2 1/2 quart well greased baking dish. Bake at 350° F for 50 to 60 minutes or until soufflé is firm.


  6. Serves 10


Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.



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