Pumpkin Soufflé 2

Ingredients

• 3 eggs; separated
• 1 can (15 oz) pumpkin
• 1/2 cup firmly packed brown sugar
• 1/2 cup plain yogurt
• 1/3 cup light cream
• 1/4 cup butter or margarine; melted
• 1 tablespoon grated orange peel
• 1/2 teaspoon ground nutmeg

Method

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