Post by marlaoh on Sept 29, 2004 8:05:36 GMT -6
Diabetic HAWAIIAN SOUFFLÉ PUDDING
Yield: 1 Soufflé (8 servings)
- 2 cups orange juice
- 1 cup white cornmeal
- 1/4 teaspoon salt
- 2 tablespoons margarine
- 1 cup fat-free evaporated milk
- 1 teaspoon pure vanilla extract
- 3 tablespoons sugar
- 1 cup (2 ounces) flaked unsweetened coconut
- 4 large egg whites
Preheat the oven to 400 degrees F. Prepare a 1-1/2 quart
soufflé dish with non-stick pan spray.
Combine the orange juice, cornmeal, and salt in a medium
non-stick saucepan. Bring to a boil, whisking constantly.
Reduce the heat; add the margarine. Cook and stir until
thickened, about 5 minutes.
Remove from the heat. Slowly whisk in the milk and vanilla.
Stir in the sugar and coconut; mix well.
Beat the egg whites to stiff peaks and fold them into the pudding.
Pour the mixture into the soufflé dish; bake 30 minutes.
Reduce the oven temperature to 325 degrees F. and continue
baking 15 minutes more, or until the soufflé is puffed and
golden brown. Cool 15 minutes. (The soufflé will fall as it
cools.) Serve warm or chilled.
Nutritional Information Per Serving (about 3/4 cup):
Calories: 201, Fat: 5 g, Cholesterol: 1 mg, Sodium: 189 mg,
Carbohydrate: 32g, Dietary Fiber: 2g, Sugars: 18g, Protein: 6g
Diabetic Exchanges: 2 Other Carbohydrate, 1 Fat
Yield: 1 Soufflé (8 servings)
- 2 cups orange juice
- 1 cup white cornmeal
- 1/4 teaspoon salt
- 2 tablespoons margarine
- 1 cup fat-free evaporated milk
- 1 teaspoon pure vanilla extract
- 3 tablespoons sugar
- 1 cup (2 ounces) flaked unsweetened coconut
- 4 large egg whites
Preheat the oven to 400 degrees F. Prepare a 1-1/2 quart
soufflé dish with non-stick pan spray.
Combine the orange juice, cornmeal, and salt in a medium
non-stick saucepan. Bring to a boil, whisking constantly.
Reduce the heat; add the margarine. Cook and stir until
thickened, about 5 minutes.
Remove from the heat. Slowly whisk in the milk and vanilla.
Stir in the sugar and coconut; mix well.
Beat the egg whites to stiff peaks and fold them into the pudding.
Pour the mixture into the soufflé dish; bake 30 minutes.
Reduce the oven temperature to 325 degrees F. and continue
baking 15 minutes more, or until the soufflé is puffed and
golden brown. Cool 15 minutes. (The soufflé will fall as it
cools.) Serve warm or chilled.
Nutritional Information Per Serving (about 3/4 cup):
Calories: 201, Fat: 5 g, Cholesterol: 1 mg, Sodium: 189 mg,
Carbohydrate: 32g, Dietary Fiber: 2g, Sugars: 18g, Protein: 6g
Diabetic Exchanges: 2 Other Carbohydrate, 1 Fat