Ingredients:
- 1/2 cup brown sugar (firmly packed )
- 1/4 cup butter ( or margarine; melted)
- 1/2 teaspoon nutmeg (ground )
- 1 can pumpkin ((15 oz) )
- 1/3 cup cream (light )
- 3 egg (s; separated)
- 1 tablespoon orange (grated peel)
- 1/2 cup yogurt (plain )
- 1/4 cup butter ( or margarine; melted)
- 1/2 teaspoon nutmeg (ground )
- 1 can pumpkin ((15 oz) )
- 1/3 cup cream (light )
- 3 egg (s; separated)
- 1 tablespoon orange (grated peel)
- 1/2 cup yogurt (plain )
Preheat oven to 350°F. Beat egg whites until they form firm peaks. Beat egg yolks in a large bowl; stir in pumpkin, sugar, yogurt, cream, butter, orange peel, and nutmeg. Fold a in beaten egg whites. Spoon into 10 custard cups and bake 20 to 25 minutes. Or spoon into 1 quart soufflé dish and bake for 1 hour and 20 minutes or until knife inserted comes out clean.Yield: 8 to 10 servings
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