Pumpkin Soufflé with Turkey Bacon and Feta



The pumpkin season is upon us. Well, everything is pumpkin now. I was in an elegant and sophisticated mood a few days ago, searching for some recipes for Friday family dinner.  Bobby Flay's Pumpkin Bread Pudding with Spicy Caramel Apple Sauce sounded appetizing, but a little sweet for my taste at the moment. My friend, Monica, was telling me about an amazing dinner she had at Bobby's Messa Grill in Las Vegas. I never been in Las Vegas myself - Neon Lights hotels looks inviting, I gotta check out some  Las Vegas hotel tips if I go there. I'm not casino type of person though. Monica said there are other things to do in Vegas besides playing poker. I would like to try many dishes cooked by famous chefs in upscale Las Vegas restaurants.



Oh, dear, I need a vacation :-)



Anyway, here is my creative fat-free Pumpkin Soufflé with Turkey Bacon and Feta.

Pumpkin Souffle 2

Pumpkin Soufflé with Turkey Bacon and Feta

It's a fat free, sugar free and flowerless, but my Pumpkin Soufflé is unbelievably delicious:) I need to loose 4 more pounds!

Ingredients:

  • 1 cups pumpkin puree
  • 1/2 cup skim milk
  • 1 Tbsp. cornstarch
  • 3 eggs (yolks and whites separate)
  • 3 Tbsp. oat bran
  • 1/4 tsp. freshly grated nutmeg
  • 1/8 tsp ground allspice
  • 1 Tbsp. fresh dill, chopped
  • 3/4 cup turkey bacon, chopped
  • pinch of salt
  • 2-3 Tbsp. feta cheese

Directions:

Preheat oven to 375°F with rack in lower third.

Whisk together milk, cornstarch, spices in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes. Remove from heat and whisk in pumpkin puree. Transfer to a large bowl and cool to room temperature. Add turkey bacon, egg yolks, oat bran, chopped dill and mix together.

Beat egg whites with salt in another large bowl using an electric mixer beat until whites hold stiff, glossy peaks. Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, sprinkle with feta cheese. Bake soufflés until puffed and golden, 15 to 18 minutes.


Pumpkin Souffle 3

5 comments:

Les said...
September 24, 2012 at 6:10 AM  

This is a perfect recipe for me and my diet at this time!! yay!! And I just got 6 fresh pumpkins brought to me direct from the farm! Thanks Yelena!

Junglefrog said...
September 24, 2012 at 3:29 PM  

O that looks so gorgeous! I have a pumpkin here that needs to be used and these little souffles might just be what I need. I have been to Vegas once and yes you can do other things besides the casino's. Not a big casino fan either but it's fun to have seen the madness!

Nami | Just One Cookbook said...
September 25, 2012 at 2:19 AM  

I'm loving your pupkin recipe! You are so creative - it's souffle with bacon and feta? Gosh, I can have a couple of these. I can imagine how "unbelievably delicious" Yelena! You just need to lose 4 more lbs? I need to lose like 10 lbs!!! xD

Debra Kapellakis said...
October 12, 2012 at 1:10 PM  

Bacon, Feta, Pumpkin three of my favorite foods. :D YUM!

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