Pumpkin And Cheddar Souffle Recipe

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Pumpkin And Cheddar Souffle
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Ingredients
6
Count
Nutrition
96
Calories
Total time
15
Minutes
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Ingredients:

  • 8 mini pumpkins
  • 4 large eggs
  • 4 tsp flour
  • 1/4 tsp baking powder
  • salt and pepper to taste

Directions:

  1. Bake uncut pumpkins in 1/4 inch water in a 350F oven about 40 minutes and cool
  2. Remove tops with a paring knife,remove seeds, pulp leaving a 1/4 inch shell
  3. Place 4 cups of pumpkin flesh in a bowl
  4. Separate eggs
  5. Stir yolks into pumpkin with combined flour and baking powder
  6. Stir in cheese
  7. Beat whites stiff and fold into mixture
  8. Place into pumpkins and bake 12 to 15 mins or puffed and set
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 96.03 Kcal (402 kJ)
Calories from fat 30.97 Kcal
% Daily Value*
Total Fat 3.44g 5%
Cholesterol 93mg 31%
Sodium 71.56mg 3%
Potassium 447.74mg 10%
Total Carbs 12.17g 4%
Sugars 3.92g 16%
Dietary Fiber 1.96g 8%
Protein 5.8g 12%
Vitamin C 10.4mg 17%
Iron 1.8mg 10%
Calcium 49.7mg 5%
Amount Per 100 g
Calories 62.26 Kcal (261 kJ)
Calories from fat 20.07 Kcal
% Daily Value*
Total Fat 2.23g 5%
Cholesterol 60.29mg 31%
Sodium 46.39mg 3%
Potassium 290.26mg 10%
Total Carbs 7.89g 4%
Sugars 2.54g 16%
Dietary Fiber 1.27g 8%
Protein 3.76g 12%
Vitamin C 6.8mg 17%
Iron 1.1mg 10%
Calcium 32.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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