So let's see, where was I? Oh yes, my Christmas Soufflé. I was trying to think of something different and light to make for Christmas and I came across this Carrot Souffle recipe from cooking light.
I changed it up by using a butternut squash I had instead of the carrot and used organic Agave nectar and a sprinkle of Splenda and brown sugar for baking instead of the sugar and the powdered sugar.
Butternut Squash Soufflé
Yield: 8 servings (serving size: 1/2 cup)
Ingredients
2-3 lb butternut squash, halved and seeds scooped out
Just under 2/3 cup organic Agave Nectar
1/4 cup light sour cream
3 Tbsp organic whole wheat flour
2 Tbsp light butter, melted (I used Land O Lakes light butter with Canola oil)
1 tsp baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
1 tsp Splenda with brown sugar for baking
Directions
1. Preheat oven to 350° and place the squash in a small baking dish, cut side down. Pour water about half inch up the side. Bake for about 50 minutes or until the squash can be pierced easily with a fork and the flesh is soft. Cool a bit and scoop out the inside then puree with a food processor.
2. Add Agave and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
p.s. Due to extraneous circumstances I had to prep it the night before and have my mom cook it the next day. Since it had been refrigerated it could have used a few more minutes in the oven so just be sure to cook until the center isn't jiggly.
4 comments:
I'm excited to try that recipe! I wonder what
the whole wheat flour does? Do you detect it
in the souffle? I haven't made that many souffles
and don't remember if flour is a standard ingredient.
Standard souffles have egg whites which make it fluffy. The amount of the whole wheat flour was so small that I don't think it could be detected. It is probably best when you prep it and cook it right away but it still came out tasty. Even my mother in law said she liked it!
Yum. Was there any taste difference with the agave & splenda, instead of regular sugar?
Great souffles! It seems delicious.
Happy New Year!
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