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Orange Chiffon Souffle Recipe
|Skim milk powder||1⁄3 Cup (5.33 tbs), skim milk powder|
|Tablespoon||2 Tablespoon, #n/a|
|Teaspoon||1⁄8 Teaspoon, #n/a|
|Water||3⁄4 Cup (12 tbs), water|
|Teaspoon||1 Teaspoon, #n/a|
|Orange juice||1⁄2 Cup (8 tbs), orange juice|
|Orange juice||1⁄2 Cup (8 tbs)|
|Non-caloric liquid sweetener||5 Drop (Equal To 2 Tablespoons Sugar)|
|Egg yolks||5 , egg yolks|
|Egg whites||5 , egg whites|
|Cornstarch||4 Teaspoon, cornstarch|
|Salt||1 Dash, salt|
|Non-caloric liquid sweetener||3 Drop (Equal To 1 Tablespoon Sugar)|
|Orange||1 Medium, orange|
|Almond extract||8 Drop, almond extract|
Serving size: Complete recipe
Calories 596 Calories from Fat 189
% Daily Value*
Total Fat 21 g32.4%
Saturated Fat 7.3 g36.4%
Trans Fat 0 g
Cholesterol 926.3 mg
Sodium 421.9 mg17.6%
Total Carbohydrates 71 g23.8%
Dietary Fiber 5.1 g20.4%
Sugars 41.3 g
Protein 32 g64.6%
Vitamin A 39.8% Vitamin C 344.7%
Calcium 21.4% Iron 16.2%
*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.