Pumpkin Soufflé
Pumpkin Soufflé
(Serves 9 - calories: 76.5, fat: 0.2g, sodium: 58mg, carbs: 13, fiber: 2.2g, sugars: 10g, protein: 5.8g = 1 Point)
Ingredients:
½ cup Splenda
½ tsp. salt
1 tsp. cinnamon
¼ tsp. Pumpkin Pie spice
4 egg whites
One 15 oz. can pure pumpkin
1 can evaporated fat free milk
8 oz. crushed pineapple (drained)
Directions:
Mix all ingredients together, except egg whites. Taste the mixture for spices and sweetness, and alter as needed. Add egg whites and mix. Spray a soufflé dish with cooking spray and pour pumpkin mixture into dish. Sprinkle cinnamon on top before baking. Bake at 450 degrees for 10 minutes; change oven setting to 350 degrees and bake for an additional 40 minutes or until a knife inserted in the middle comes out clean. Let the soufflé cool and then refrigerate. This tastes best when served cold. Serves 9.
__________________
~Beth~
Little Victories; Grand Rapids, MI
Bariatric Support Group
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there IS cause for joy." 
- Geneen Roth
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