[judymac]

Ok this is for mommaofthreeboys and anyone else interested in a different dessert.
I haven't had the time to work out the Atkins carbs, but ALL ingredients are ok for induction.
The secret of souffle - NEVER EVER open the oven until they are done or they will deflate like a pricked balloon. The second try is often more successful than the first for souffle virgins.

But onwards to yumminess:

Pumpkin Souffle, 4 Portions.

14 oz Pumpkin puree
3oz Parmesan cheese
2 oz butter
4 medium eggs, whites and yellow seperated.
grated nutmeg to taste
1 teaspoon Davinci Gourmet French Vanilla Syrup

Preheat oven to 390/400F

Mix butter, egg yolks, nutmeg, parmesan, pumpkin and syrup. Melt together.

Mix egg whites with a pinch of salt until mounts are formed.

Fold egg whites into the pumpkin mix gently.

Divide equally into 4 buttered ramekins.

For those not on induction add a teaspoon of Almond flakes to the top of each souffle.

Cook for 15 - 20 Minutes according to your oven type.

Souffles are notoriously difficult, so you may want to experiment with timings. I have in my lifetime cooked with electric fan oven, gas oven and now woodburning stove, all are very different to cook on.

Hope you enjoy,

Judy
_________________