PUMPKIN CHEESE SOUFFLé
I haven't tried this recipe yet but I thought it looked interesting. Be sure to serve it immediately so it doesn't fall. This is a Kinetix recipe.
Provided by blucoat
Categories Breakfast
Time 45m
Yield 6 Individual Soufflés
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F Bring a kettle of water to a boil and set aside. Spray 6 8-ounce ramekins with cooking spray.
- In a food processor or blender combine the pumpkin, cottage cheese, soy flour, brown sugar, egg yolk, molasses, ginger, cinnamon, salt, nutmeg, and pepper and puree until smooth, about 1 minute, scraping down the sides of the food processor once or twice.
- In the bowl of an electric mixer fitted with a whisk, combine all the egg whites and the pinch of salt and beat on medium speed until soft peaks form. Pour the contents of the food processor into the whites and fold together until well blended. Spoon into the prepared ramekins and place 5 of the ramekins in a large roasting pan. Set the pan in the oven and pour in water to come 1-inch up the sides of the ramekins. Place the remaining ramekin in the pan and bake until puffed and browned about 35 to 40 minutes. Sift the powdered sugar over and serve.
Nutrition Facts : Calories 81.7, Fat 1.6, SaturatedFat 0.5, Cholesterol 36, Sodium 308.5, Carbohydrate 9.5, Fiber 0.7, Sugar 7.2, Protein 7.5
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Erik Tripp
[email protected]Can't wait to try this out!
Rediat Edalafr
[email protected]I'm adding this recipe to my favorites.
The Seeker
[email protected]This recipe is a keeper.
HIRUVA YT
[email protected]I'm going to make this for my next dinner party.
Madaki Muazu
[email protected]This sounds delicious!
Rafsan_ Manna
[email protected]I can't wait to try this recipe.
Qasim Danga
[email protected]This soufflé is the perfect fall dessert.
Florence Mahama
[email protected]This is my new favorite pumpkin recipe.
Salina Pachabhaiya
[email protected]I'm definitely making this soufflé again. It was so good!
Danyal Ashfaq
[email protected]This pumpkin cheese soufflé is a must-try! It's the perfect dessert for any occasion.
Now a days
[email protected]Meh.
Clive Hammond
[email protected]This soufflé was a total disaster! It fell flat as soon as I took it out of the oven.
Mohamad Mamad
[email protected]I was disappointed with this soufflé. It didn't rise as much as I expected, and the flavor was bland.
Pratap Ma
[email protected]This soufflé was a bit dense for my taste, but the flavor was still good. I think I'll try using less flour next time.
Ashlei Doucette
[email protected]I love this soufflé! It's the perfect way to use up leftover pumpkin puree. I've also made it with sweet potato puree, and it's just as delicious.
DEY DIAR
[email protected]This soufflé was a bit tricky to make, but it was worth the effort. It was so light and fluffy, and the pumpkin flavor was amazing.
Leta Mess
[email protected]I've made this soufflé several times now, and it's always a crowd-pleaser. It's the perfect fall dessert, and it's also great for special occasions.
Emeri Anderson
[email protected]This recipe was easy to follow and produced a stunning soufflé. It was the perfect centerpiece for my Thanksgiving dinner.
Waseem Rajput
[email protected]I'm not a big fan of pumpkin, but this soufflé was surprisingly delicious! The cheese and spices really complemented the pumpkin flavor, and the soufflé rose beautifully in the oven.
Qadir Malik
[email protected]This pumpkin cheese soufflé was a delight! The texture was light and fluffy, and the flavors perfectly balanced. I served it with a dollop of whipped cream and a sprinkling of cinnamon, and it was a hit with my family.