Pumpkin Pudding


  • 700g pumpkin
  • 3 eggs, separated
  • 1/2 cup low fat milk
  • 1/2 cup low fat cheese, grated
  • 1/2 cup raisins


Preheat oven to 200°C. Lightly grease small casserole or pie dish. Peel, de-seed and cut pumpkin into cubes, place in saucepan of water. Bring to the boil, then reduce heat and simmer for 15 minutes until tender. Drain and mash. Whisk together egg yolks, milk and cheese, in a bowl, add to pumpkin with raisins. Beat egg whites to soft peaks, add to pumpkin mixture, mix well. Place into oven proof dish and bake for 30 minutes until set. Serve. Serves 4-6.