Rikki's Quick Sweet Potato Soufflé (For One)
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From member Associate BMOS RikkiM It was the oatmeal custard recipe in the Breakfast section that gave me the idea to try the same basic idea with sweet potatoes. I do plan to try it with canned pumpkin some time in the future...especially when I don't have already cooked sweet potatoes or want a slightly different flavor. Goes to show how a little creativity can go a long way and provide some tasty options for us.
__________________________________________________________________________
From member Associate BMOS RikkiM It was the oatmeal custard recipe in the Breakfast section that gave me the idea to try the same basic idea with sweet potatoes. I do plan to try it with canned pumpkin some time in the future...especially when I don't have already cooked sweet potatoes or want a slightly different flavor. Goes to show how a little creativity can go a long way and provide some tasty options for us.
- 2 egg whites
- 1 capful vanilla
- ¼ teaspoon favorite baking spice, such as nutmeg, cinnamon, ginger, pumpkin pie spice
- 1 packet of Splenda, if desired.
- ½ cup cooked mashed sweet potato
Beat egg whites in large bowl with vanilla, Splenda, if used and spices until frothy. Fold in ½ cup cooked, mashed sweet potato. Cook in microwave for 3-4 minutes on High until done. This can be eaten hot, at room temp or, the way I prefer it, cold.
FYI - You do need to use a large bowl as the mixture will puff up during cooking.
Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack
This Recipe Contains: Protein A, Carb A
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