Low-calorie pumpkin soufflé
I believe that pumpkin or pumpkin puree is a universal ingredient. Of course, in the fall, it’s literally everywhere, but it can also be found year-round in many places (especially in canned form). That’s why this recipe can be prepared at any time of the year without any difficulties or hesitation. After all, this dessert requires just three main ingredients and is made with minimal effort. Give it a try—this souffle might just become your new favorite.
Cook Time
1 hour 10 minutes
Ingredients
- Pumkin puree 250 g
- Eggs 3 pcs
- Heavy cream/ Half&Half 500 ml
- Vanilla extract few drops
- Sweetener (stevia) to taste
Instructions
- Using an immersion blender or a vitamix blender, blend all the ingredients—pumpkin puree, cream, eggs, vanilla, and sweetener—until completely smooth
- Pour the mixture into a small silicone container and bake in a preheated oven at 340°F (170°C) for approximately 60 minutes
- Once baked, allow the casserole to cool, then refrigerate for about 2 hours until fully chilled and set
- Serve and enjoy at any time of the day, guilt-free and full of pleasure!
Notes
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You can substitute pumpkin puree with other options, such as strawberries, bananas, blueberries, or raspberries.
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The smaller the baking dish, the taller the souffle will rise.
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For extra flavor, feel free to add seeds, nuts, chocolate chips, or other mix-ins.
