FatFree Home
FatFree Recipe Archive
More desserts recipes from FatFree

yam-souffle recipe

Date: Tue, 27 Oct 1998 08:00:26 +0200 (EET)
From: Jayne Cookson (jayne@intouch.com)

Yam Souffle

Bake 375F for 45 min.  or til golden brown and starting to slightly
shrink from edges If served immediately you'll serve a souffle, if
later a slump.

1/4 c.  + 2 tsp. sugar				1/2 tsp. salt
4 large yams (2 1/4 lbs.)  cooked & peeled or     1/4 tsp. ground ginger
2 cans (23 oz.) each, drained and rinsed        1/8 tsp. ground nutmeg
1/3 c. nonfat milk			3 T. finely chopped  crystallized ginger
1 tsp. ground cinnamon
1/2 tsp.ground allspice				
4 large egg whites     
1/8 tsp. cream of tartar

1. Preheat over to 400F. Use drop of cooking oil (not olive) on paper
napkin to rub sides and bottom of a 1 1/2 quart souffle or deep baking
dish and dust with 2 tsp. sugar.

2. In processor, whirl cooked yams and items below til smooth: 2
T. sugar, 1/3 c. warm milk, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/4
tsp, salt, 1/4 tsp. ground ginger,1/8 tsp. nutmeg.

3. Transfer to large bowl and stir in: 3 T. finely chopped crystallized ginger.

4. In another bowl, beat 4 whites on high 'til foamy.

5. Add remaining 1/4 tsp. salt and 1/8 tsp. cream of tartar and beat
one minute until whites have soft peaks.

6. Gradually add to whites:  remaining 2 T. sugar until stiff (3 min.).

7. Stir 1/4 of whites into yams to lighten, then

8. Gently fold in remaining whites.

9. Pour into souffle dish and place in oven.  Turn oven down to 375F.

kwovolacto ovolacto