1 envelope of pumpkin puree (78 g)
2 cups of milk
1 cup (chopped) of grated cheddar cheese
6 egg whites
1 tablespoon of active dry yeast
Optional Ingredients
6 buttered ramekins
1 envelope of pumpkin puree (78 g)
2 cups of milk
1 cup (chopped) of grated cheddar cheese
6 egg whites
1 tablespoon of active dry yeast
Optional Ingredients
6 buttered ramekins
1
Dissolve the puree packet in the milk
Heat over medium heat, stirring, for five minutes or until thickened
Remove from heat and let cool
2
Preheat oven to 350°F (180°C)
Mix the cheese with the pumpkin puree
Beat the egg whites until fluffy and add yeast
Mix with a spatula into the pumpkin puree
Distribute the soufflé among the ramekins
Bake for 25 minutes or until golden brown.
