Pumpkin Cream Cheese Soufflés

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

These individual desserts are creamy from both the pumpkin and the cream cheese.

Ingredients

• Cooking spray
• 1 tablespoon granulated sugar
• 1/4 cup all-purpose flour
• 1 cup evaporated fat-free milk, divided
• 2/3 cup granulated sugar, divided
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon grated whole nutmeg
• 1/8 teaspoon ground allspice
• Dash of salt
• 1 (15-ounce) can pumpkin
• 3 large egg whites
• 1 tablespoon powdered sugar

Directions

1. Preheat oven to 375°.
2. Lightly coat 6 (8-ounce) ramekins with cooking spray; sprinkle evenly with 1 tablespoon granulated sugar.
3. Lightly spoon flour into a dry measuring cup; level with a knife.
4. Place flour in a bowl; add 1/2 cup milk, stirring well with a whisk.
5. Set aside.
6. Combine 1/2 cup milk, 1/3 cup granulated sugar, and cream cheese in a medium saucepan.
7. Cook over medium heat until cheese almost melts, stirring constantly.
8. Stir in flour mixture, and cook 2 minutes or until thick, stirring constantly (Cheese may not appear completely melted).
9. Spoon mixture into a large bowl.
10. Add cinnamon and next 5 ingredients; beat with a mixer at medium speed until smooth.
11. Using clean beaters, beat egg whites with a mixer at high speed until foamy.
12. Gradually add 1/3 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form.
13. Stir one-fourth of egg whites into pumpkin mixture.
14. Gently fold in remaining egg whites.
15. Divide pumpkin mixture evenly among prepared ramekins.
16. Place ramekins on a baking sheet.
17. Bake at 375° for 25 minutes or until soufflés are puffy and set.
18. Sprinkle evenly with powdered sugar.
19. Serve immediately.

Yield: 6 servings