Pumpkin-Cream Cheese Soufflés

These sweet-spiced individual desserts are creamy from the canned pumpkin and the cream cheese.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 18%
  • Fat: 4.8g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 8.2g
  • Carbohydrate: 41.3g
  • Fiber: 2.4g
  • Cholesterol: 16mg
  • Iron: 1.6mg
  • Sodium: 180mg
  • Calcium: 164mg

Ingredients

  • Cooking spray
  • 1 tablespoon granulated sugar
  • 1/4 cup all-purpose flour
  • 1 cup evaporated fat-free milk, divided
  • 2/3 cup granulated sugar, divided
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon grated whole nutmeg
  • 1/8 teaspoon ground allspice
  • Dash of salt
  • 1 (15-ounce) can pumpkin
  • 3 large egg whites
  • 1 tablespoon powdered sugar

Preparation

  1. Preheat oven to 375º.
  2. Lightly coat 6 (8-ounce) ramekins with cooking spray, and sprinkle evenly with 1 tablespoon granulated sugar.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a bowl; add 1/2 cup milk, stirring well with a whisk. Set aside.
  4. Combine 1/2 cup milk, 1/3 cup granulated sugar, and cream cheese in a medium saucepan. Cook over medium heat until cheese almost melts, stirring constantly. Stir in the flour mixture, and cook 2 minutes or until thick, stirring constantly. (Cheese may not appear completely melted.) Spoon mixture into a large bowl. Add cinnamon and next 5 ingredients (cinnamon through pumpkin); beat with a mixer at medium speed until smooth.
  5. Using clean beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/3 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Stir one-fourth of egg whites into the pumpkin mixture. Gently fold in remaining egg whites. Divide pumpkin mixture evenly among prepared ramekins. Place the ramekins on a baking sheet. Bake at 375º for 25 minutes or until soufflés are puffy and set. Sprinkle evenly with powdered sugar. Serve immediately.
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