Rich Orange Souffle Recipe
Ingredients
| Eggs | 4 , separated | |
| Artificial sweetener to equal 9 teaspoons sugar | ||
| Sugar | 2 Teaspoon | |
| 2 tablespoons plus 1 1/2 teaspoons enriched flour | ||
| Skim milk | 1 Cup (16 tbs), heated | |
| 2 tablespoons plus 2 teaspoons reduced-calorie orange marmalade | ||
| Rind of 1 small orange, blanched and shredded | ||
| Orange | 1/8 Teaspoon | |
| Salt | 1 Dash | |
Directions
In small saucepan combine egg yolks, sweetener, and sugar; mix until thick.
Add flour and mix well.
Briskly stir in milk.
Stirring constantly, cook over medium heat until thickened.
Continue to stir and simmer gently 2 minutes to form a custard.
Remove from heat and allow to cool.
Preheat oven to 400°F.
Add marmalade, rind, and extract to cooled custard.
Beat egg whites with salt until stiff peaks form; gently fold into yolk mixture.
Spoon into a 1 1/2 quart souffle dish that has been sprayed with nonstick cooking spray.
Bake 5 minutes.
Reduce oven temperature to 350°F and bake until golden brown, about 35 minutes.
Add flour and mix well.
Briskly stir in milk.
Stirring constantly, cook over medium heat until thickened.
Continue to stir and simmer gently 2 minutes to form a custard.
Remove from heat and allow to cool.
Preheat oven to 400°F.
Add marmalade, rind, and extract to cooled custard.
Beat egg whites with salt until stiff peaks form; gently fold into yolk mixture.
Spoon into a 1 1/2 quart souffle dish that has been sprayed with nonstick cooking spray.
Bake 5 minutes.
Reduce oven temperature to 350°F and bake until golden brown, about 35 minutes.
Chef
