Pumpkin & Habanero Cheddar Souffles Recipe

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Ingredients:

Serving

8 tiny pumpkins (mini-size)
4 large eggs
4 tsp all-purpose flour
1/4 tsp baking powder
3 oz habanero cheddar cheese
salt & fresh ground pepper , to taste

Directions:

Preheat oven to 350 degrees F. Place uncut pumpkins in large shallow dish and add 1/4 inch of water; cover tightly with foil and bake for 40 minutes, or until tender. Let cool.
Reheat oven to 375 degrees F. With a paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4-inch-thick shell.
Place four cups of pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and placing whites in separate bowl. Stir flour and baking powder into pumpkin mixture, then stir in cheese. Season with salt and pepper.
Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells. Place on baking sheet and bake for 12-15 minutes, or until puffed and set.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	81.89 Kcal (343 kJ)
Calories from fat	52.99 Kcal
		% Daily Value*
Total Fat	5.89g	9%
Cholesterol	104.25mg	35%
Sodium	103.17mg	4%
Potassium	51.67mg	1%
Total Carbs	1.69g	1%
Dietary Fiber	0.04g	0%
Protein	6.01g	12%
Iron	0.5mg	3%
Calcium	96mg	10%

Amount Per 100 g
Calories	221.58 Kcal (928 kJ)
Calories from fat	143.38 Kcal
		% Daily Value*
Total Fat	15.93g	9%
Cholesterol	282.07mg	35%
Sodium	279.14mg	4%
Potassium	139.82mg	1%
Total Carbs	4.57g	1%
Dietary Fiber	0.11g	0%
Protein	16.25g	12%
Iron	1.4mg	3%
Calcium	259.7mg	10%

* 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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