Pumpkin Soufflé
Recipe By : Heartland Spa
Serving Size : 6
Preparation Time : 0:25
Categories : Desserts and Snacks

• 1/2 cup skim milk
• 1 1/2 teaspoons cornstarch
• 1 1/2 teaspoons crystallized ginger -- finely chopped
• 1 1/2 teaspoons sucanat
• 3/8 cup pumpkin
• 1/4 teaspoon cinnamon
• 1 dash cloves, ground
• 4 egg whites
• 1 1/2 teaspoons sugar

1. Prepare the ramekins by lightly spraying each with Pam or another pan coat, and dusting with sugar. Invert the ramekin and rap it to dislodge any excess sugar.
2. Stir the cornstarch into the cold milk and heat the mix slowly until it boils and thickens; add the chopped crystalized ginger and set aside to cool.
3. Combine the pumpkin with the other spices, vanilla and sucanat; stir it into the thickened milk.
4. In a separate bowl, whisk the egg whites to a soft peak, adding the sugar while whisking.
5. Fold the pumpkin mix into the egg whites until consistent in texture and color. Portion into the prepared ramekins, and bake for 15 to 20 minutes at 375 degrees.

Per Serving (excluding unknown items): 30 Calories; trace Fat (1.8% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 48mg Sodium.

Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.