Souffle Has All The Flavor Of Pie But Leaves Out Most Of The Fat

Miss the taste of pumpkin pie, but you’re still stuffed from Thanksgiving? Try Honey Pumpkin Souffle.

This honey-sweetened confection tastes like the most sublime and delicious pumpkin pie you have ever eaten, with one big exception: A serving has only one small gram of fat.

Honey Pumpkin Souffle is easy to make because it starts with canned pumpkin and liquid egg substitutes. The pumpkin mixture is seasoned with honey, vanilla and aromatic spices such as cinnamon, allspice and ginger.

Beaten egg whites lighten the mixture and cause it to puff up in the oven. When it falls, the souffle has a smooth, custardy texture like a pudding. One bite, and you may never go back to plain old pie.

Honey Pumpkin Souffle

Nonstick cooking spray

1 (16-ounce) can solid pack pumpkin

1 cup liquid egg substitute

3/4 cup honey

1 tablespoon vanilla extract

1 teaspoon cinnamon

3/4 teaspoon salt

1/2 teaspoon allspice

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 (12-ounce) can evaporated skim milk

3 egg whites

1/4 teaspoon cream of tartar

Heat oven to 425 degrees. Lightly coat a 3-quart baking dish with nonstick cooking spray. Set dish aside.

In a large mixing bowl, beat the pumpkin, liquid egg substitute, honey and vanilla with an electric mixer set on medium speed until the ingredients are thoroughly combined. Add the cinnamon, salt, allspice, ginger and nutmeg and continue to beat. Add the evaporated skim milk and beat to make a thin mixture.

Wash the beater of the electric mixer and place the egg whites in a clean bowl with the cream of tartar. Beat the egg white mixture until the whites are stiff and do not slide when the bowl is tipped.

Stir about 1/3 of the egg white mixture into the pumpkin mixture. Then, stir in remaining egg whites, being careful to break up any large clumps of egg white. Pour the batter into the prepared dish.

Bake for 10 minutes, then reduce heat to 350 degrees and bake for 40 minutes longer, until souffle is puffy and brown on top. Remove from oven and allow to cool for 15 minutes.

Serve warm, cold or at room temperature. This souffle is very tasty served with a tablespoon of fat-free vanilla yogurt on top.

Yield: 10 servings.

Nutrition information per serving: 148 calories, 7 grams protein, 29 grams carbohydrate, 1 gram fat (6 percent fat calories), 1 milligram cholesterol, 254 milligrams sodium.

Note: The souffle will collapse after being removed from the oven. Steam inside the dish causes the dish to inflate in the oven; as it cools, the dish deflates.

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