POINTS® Value | 2 Servings | 10 Preparation Time | 15 min Cooking Time | 50 min Level of Difficulty | Difficult
desserts | The use of Neufchatel cheese makes this soufflé taste like a warm pumpkin cheesecake, but with much less fat and fewer calories.
Ingredients
2 Tbsp sugar 15 oz canned pumpkin, puree 1 Tbsp cornstarch 1/4 cup fat-free evaporated milk 4 oz neufchatel cheese, softened 1 tsp pumpkin pie spice 1 tsp ground ginger 3 large egg(s), separated 1 large egg white(s) 1/3 cup sugar
Instructions
Heat oven to 350ºF. Coat a 2 1/2-quart soufflé dish with cooking spray, sprinkle with 2 tablespoons sugar. Over medium heat, cook pumpkin until no longer steaming, about 8 minutes. Mix together cornstarch and evaporated milk, whisk into pumpkin. Bring to boil; remove from heat and cool.
Beat Neufchatel with pumpkin pie spice and ginger; beat in yolks to combine. Beat in cooled pumpkin mixture.
Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar one tablespoon at a time until stiff. In three additions, fold whites into pumpkin mixture. Pour into prepared dish. Bake until puffed and a toothpick inserted into center comes out clean, 45 to 50 minutes.
