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Apricot Souffle Recipe
|Low calorie margarine||3 Teaspoon|
|All purpose flour||3 Teaspoon|
|Baby food apricots||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Eggs||4 , separated|
Serving size: Complete recipe
Calories 403 Calories from Fat 184
% Daily Value*
Total Fat 22 g33.1%
Saturated Fat 6.4 g31.9%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 290.7 mg12.1%
Total Carbohydrates 25 g8.5%
Dietary Fiber 2.6 g10.3%
Sugars 11.6 g
Protein 28 g56.5%
Vitamin A 62.2% Vitamin C 21.7%
Calcium 12.3% Iron 26.5%
*Based on a 2000 Calorie diet
Stir in the flour and cook until blended.
Add the apricots and cook until thickened; remove from heat.
Add the lemon juice.
In a bowl, beat egg yolks until thick and lemon-colored.
Stir apricot mixture into the yolks.
In another bowl, beat egg whites until stiff.
Fold apricot-yolk mixture into the whites.
Pour mixture into a greased 1 1/2 qt. (1 1/2 L) baking dish.
Bake at 375°F (190°C) for 25 to 30 minutes or until lightly browned and puffed.