Pumpkin Protein Souffle - Shelly’s

By LadyJ1114

Ingredients

• 2 T. raisins/dried cranberries
• 2 T. walnuts
• 2 eggs
• 1 cup vanilla soy milk
• 1/2 cup unsweetened coconut, toasted
• 3 T. SF vanilla syrup
• 3 T. Multigrain pancake mix, dry
• 1 scoop vanilla protein powder
• 1/2 t. baking powder
• 1/2 cup pumpkin
• 1/4 t. + a dash for tops nutmeg
• Dash of cinnamon

Preparation

Step 1

Topping: Sugar free maple syrup and sugar free whipped cream

Sprinkle fruit and nuts on bottom of each ramekin. Mix all remaining ingredients in a blender until smooth. Pour mixture into 4 4-oz. ramekins and custard cups. Place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Sprinkle top of each soufflé with additional nutmeg. Bake at 350 degrees for one hour or until set and knife inserted comes out clean.