Low Fat Dessert Recipes

Ingredients:

2 cup 1% milk
1/2 cup granulated sugar, plus 6 teaspoons
1 piece orange zest -3 by 1 inch
1/2 cup yellow cornmeal
2/3 cup canned pumpkin puree
1/4 tsp ground nutmeg
4 large egg whites
1/4 tsp salt
confectioners' sugar, for dusting

Instructions:

1. In a large heavy saucepan, combine milk, 1/4 cup sugar and orange zest;
bring to a simmer over medium heat. Discard orange zest. Whisking
constantly, add cornmeal in a thin, steady stream. Cook, whisking, until
thickened, about 2 minutes. Whisk in pumpkin puree and nutmeg. Simmer,
stirring constantly, until very thick, about 10 minutes.

2. Scrape mixture into a large mixing bowl. Place a sheet of plastic wrap
directly over the surface. Let cool to room temperature, about 45 minutes.
(The soufflé base will keep, covered, in the refrigerator for up to 2 days.
Before continuing, bring to room temperature: place bowl over a pan of
simmering water or microwave at medium power for 1 to 2 minutes.)

3. Preheat oven to 400°F. Lightly oil six 8-ounce soufflé dishes or
ramekins or coat them with nonstick spray. Coat the inside of each dish
with 1 teaspoon sugar, tapping out the excess. Line a small roasting pan
with a folded kitchen towel. Put a large kettle of water on to boil.

4. Shortly before serving, in a large mixing bowl, combine egg whites and
salt; beat with an electric mixer at high speed until foamy and opaque,
forming very soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a
time, beating constantly until slightly firm peaks form.

5. Whisk one-fourth of the egg whites into pumpkin mixture until smooth.
With a rubber spatula, gently fold in remaining whites. Divide among
prepared dishes.

6. Place dishes in prepared pan. Pour in enough boiling water to come
halfway up the sides of the dishes. Bake for 25 to 35 minutes, or until
well risen and golden. Remove from pan. Dust with confectioners' sugar.
Serve immediately.

MAKES 6 SERVINGS.

165 calories per serving; 6 grams protein; 1 gram fat (0.7 gram saturated
fat); 34 grams carbohydrate; 170 mg sodium; 3 mg cholesterol; 2 grams
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 6