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Ingredientes
- 1/2 lb croissants - (2 or possibly 3)
- 1/2 c. butter or possibly margarine - (1/4 lb) room temperature
- 2 pkt neufchatel cheese - (3 ounce ea) room temperature
- 1 1/4 c. maple syrup
- 10 lrg Large eggs
- 3 c. low-fat lowfat milk
- 1 tsp grnd cinnamon
- 2 Tbsp. minced pecans Powdered sugar for dusting Raspberries rinsed, liquid removed (or possibly edible flowers, such as rose petals or possibly nasturtiums)
Direcciones
- Tear croissants into 1/2-inch chunks. Whirl in a food processor till coarsely minced, or possibly chop with a knife. Butter 8 souffle dishes (1- to 1 1/4-c. size) and fill equally with croissant pcs.
- In a food processor, combine neufchatel cheese, 1/2 c. butter, and 1/4 c. maple syrup; whirl till blended. (Or possibly, in a bowl, beat with a mixer till smoothly blended.) Drop equal portions into each souffle dish.
- In a bowl, beat Large eggs to blend with 1/2 c. maple syrup and the lowfat milk. Pour equally into each souffle dish. Sprinkle with cinnamon. Cover and refrigerateat least 8 hrs or possibly up to 1 day. Set dishes slightly apart in a 10- by 15-inch pan.
- Bake, uncovered, in a 350 degree oven till pudding-souffles are richly browned and centers barely jiggle when gently shaken, 45 to 50 min.
- About 5 min before pudding-souffles finish baking, in a 1- to 1 1/2-qt pan over medium-high heat, frequently stir remaining 1/2 c. maple syrup till warm. Sprinkle pudding-souffles with pecans, dust with powdered sugar, garnish with berries or possibly flowers, and add in warm syrup to taste.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 8 servings | |
| Calories 535 | |
| Calories from Fat 267 | 50% |
| Total Fat 30.07g | 38% |
| Saturated Fat 15.88g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 330mg | 110% |
| Sodium 495mg | 21% |
| Potassium 397mg | 11% |
| Total Carbs 52.94g | 14% |
| Dietary Fiber 1.0g | 3% |
| Sugars 39.1g | 26% |
| Protein 15.32g | 25% |
