Souffle recipes

Course : Souffle
Serves: 6

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Ingredients:

2 pounds butternut squash

11 ounces canned mandarin oranges -- drained

1 tablespoons margarine -- melted

1 teaspoon maple flavoring

1/2 teaspoon pumpkin pie spice

2 large egg -- separate

2 tablespoons almonds -- toasted, finely chopped

1. Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water.

2. Cover and bake at 375 degrees F. or 30 to 35 minutes or until tender. Let cool for 30 minutes.

3. When cooled, carefully scoop out pulp and mash with potato masher. (This should yield about 2 cups.)

4. Stir squash together with oranges, margarine, flavoring and spice.

5. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture.

6. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture.

7. Spoon into 6 ungreased 6-ounce souffle' dishes. Bake at 375 degrees F. for 20 minutes or until puffed and lightly browned.

8. Sprinkle each with toasted almonds and serve immediatel

114 Calories (kcal); 5g Total Fat; (36% calories from fat); 4g Protein; 16g Carbohydrate; 62mg Cholesterol; 46mg Sodium