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Ingredients
- Souffle:
- 3 cups cooked mashed butternut squash (about 2 pounds whole)*
- 2/3 cup no-calorie granulated sweetener**
- 2 large eggs
- 1/3 cup light sour cream
- 1 tablespoon butter or margarine, melted
- 3/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Topping:
- 2 tablespoons flour
- 3 tablespoons no-calorie granulated sweetener**
- 3 tablespoons pecans, finely chopped
- 1 tablespoon butter or margarine, melted
- 1 / 2 teaspoon cinnamon
Preparation
Step 1
1. Preheat oven to 350°F. Coat a 2-quart casserole or soufflé dish with nonstick cooking spray.
2. Place the squash in a large bowl, add the remaining soufflé ingredients, and beat until well blended. Spoon into a baking dish and smooth the top.
3. In a small bowl, combine all of the topping ingredients and mix with a fork or fingers until crumbly. Cover the top of the soufflé with crumb mixture.
4. Bake for 30-35 minutes until soufflé puffs up in the center and top is well browned.
*To Prepare squash; prick squash with a knife in several places and place in microwave (whole). Microwave on high for 8-10 minutes. Remove and cut squash in half lengthwise. When cool enough to handle, scoop out seeds. Place halves, cut-side down, in a glass baking dish; add 1/4 cup of water, cover tightly with plastic wrap (or lid), and place back in microwave for 10 more minutes or until flesh is very soft.
**When using a low-calorie baking blend, like all natural Truvia for Baking, use 1/2 as much.
Serves Eight (1/2 cup)
Per Serving: Calories 120 | Fat 5 grams (2 saturated) | Carbohydrate 15 grams (sugar 5 gm) | Fiber 3 grams | Protein 4 grams | Sodium 180 milligrams
Diabetic exchange = 1 Carbohydrate, 1 Fat
WW plus point comparison = 3 points
MARLENE SAYS: The traditional recipe for this holiday dish made with sweet potatoes has 400 calories, 66 grams of carbohydrate and 15 grams of fat.