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Orange Chiffon Souffle Recipe
|Nonfat dry milk powder||1⁄3 Cup (5.33 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Finely shredded orange peel||1 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Non caloric liquid sweetener||5 Drop|
|Non caloric liquid sweetener||3 Drop|
|Almond extract||8 Drop|
|Food coloring||2 Drop, red and yellow, adjust quantity as needed (Optional)|
Serving size: Complete recipe
Calories 918 Calories from Fat 187
% Daily Value*
Total Fat 21 g32%
Saturated Fat 7.2 g36.2%
Trans Fat 0 g
Cholesterol 943.7 mg
Sodium 1042.7 mg43.4%
Total Carbohydrates 124 g41.5%
Dietary Fiber 5.6 g22.6%
Sugars 65.3 g
Protein 58 g115.1%
Vitamin A 35.3% Vitamin C 258.8%
Calcium 112.4% Iron 15.9%
*Based on a 2000 Calorie diet
Gradually stir in the water.
Cook and stir till mixture is thickened and bubbly Remove from heat; stir in orange peel, orange juice, and non-caloric sweetener equal to 2 tablespoons sugar.
Beat egg yolks till thick and lemon-colored.
Slowly add thickened orange mixture to egg yolks, stirring constantly.
Wash beaters thoroughly.
Beat egg whites till stiff peaks form.
Carefully fold egg yolk mixture into beaten egg whites, Gently pour mixture into an ungreased 2-quart souffle dish with a foil collar.
Bake in a 325° oven 65 to 70 minutes or till knife inserted off-center comes out clean.
Meanwhile, for sauce, in small saucepan combine 4 teaspoons cornstarch, dash salt, and the remaining sweetener.
Peel and section orange over bowl to catch juice; cut up orange sections.
Add enough water to reserved juice to equal 1 cup.
Blend orange juice mixture into cornstarch mixture.
Cook and stir till mixture is thickened and bubbly Remove from heat; stir in orange sections and almond extract.
If desired, tint orange sauce with food coloring.