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 have never been to Las Vegas myself – the Neon Lights hotels and casinos where you can play and spin slots look inviting. 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 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 lose 4 more pounds!
- 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
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 and sprinkle with feta cheese. Bake soufflés until puffed and golden, 15 to 18 minutes.