Shelly's Pumpkin Protein Souffle
2 Tablespoons Raisins/Dried Cranberries
2 Tablespoons Walnuts
2 eggs
1 cup Vanilla Soy Milk (or regular Milk)
1/2 cup Unsweetened Coconut, toasted
3 Tablespoons Sugar-Free Torani Syrup (I used SF Vanilla)
3 Tablespoons Multigrain Pancake Mix, dry
1 scoop Vanilla Protein Powder
1/2 teaspoon Baking Powder
1/2 cup canned Pumpkin Puree, not pie filling
1/4 teaspoon (+ a dash for tops) Nutmeg
dash Cinnamon
Topping: Sugar-Free Maple Syrup and Homemade, No Sugar Added Whipped Cream
Sprinkle fruit and nuts into bottom of each ramekin. Mix all remaining ingredients in a blender till smooth. Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use.
If you don't have a groovy set up like this. Just 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 souffle with additional nutmeg. Bake at 350 for 1 hour or until set and a knife inserted comes out clean.
Let sit 5 minutes in a water bath. Remove from the bath. Serve chilled with SF Maple Syrup and Homemade, No Sugar Added Whipped Cream on top. This would be so perfect for Halloween or Thanksgiving morning. Maybe a Fall Brunch with some Chicken Apple Sausage or Maple Bacon, some Mixed Berries or a Berry Smoothie.
Cook's Note: If you are still on soft food this is awesome (especially for those Thanksgiving surgery pals) just leave the sprinkle of nuts and fruit out.
More Bariatric Surgery Friendly Pumpkin Recipes