100 g Pumpkin
50 g Ricotta
1 Egg
Cinnamontaste
1 tsp Honey
1
Peel the pumpkin and bake in the oven until soft. You can also put out in a frying pan without oil;
2
Puree with yolk, cheese and cinnamon until smooth. Beat the protein until it peaks and gently mix in the pumpkin mass. If you can’t beat because of a small amount, you can immediately mashed a whole egg with pumpkin and cheese, this only affects the airiness of the souffle;
3
Pour the mass into a muffin / muffin pan and bake in a preheated oven for up to 200 ° C for
15 - 20 Minutes. If desired, you can add a little honey to the cooled souffle.
In the period of weight loss, this recipe appears, rather, as a dessert, which you can treat yourself to as a snack before lunch.
Ingredients
100 g Pumpkin
50 g Ricotta
1 Egg
Cinnamontaste
1 tsp Honey