We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Apricot Souffle

Ethereal and elegant, this souffle boasts another plus: it has no fat. As with any soufflé, timing is critical. Serve it as soon as it´s out of the oven.

(0)
(0)
Save and Share
  • prep time 20 min
  • total time 1 hr 45 min
  • ingredients 10
  • servings 8
 

Ingredients

Souffle

2
tablespoons cornstarch
2
tablespoons sugar
3/4
cup lite evaporated skimmed milk
1/4
cup apricot preserves
3
tablespoons apricot nectar
1
teaspoon vanilla
6
egg whites
1/2
teaspoon cream of tartar

Sauce

1/3
cup apricot preserves
2
tablespoons apricot nectar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 2 1/2-quart souffle dish with nonstick cooking spray. In small saucepan, combine cornstarch and sugar. Add milk, 1/4 cup preserves and 3 tablespoons apricot nectar; mix well. Cook over medium heat until mixture boils and thickens, stirring constantly. Pour into large bowl; stir in vanilla. Cover surface with plastic wrap. Refrigerate about 1 hour or until completely cooled.
  • 2 Heat oven to 425°F. In large bowl, beat egg whites and cream of tartar until stiff peaks form, about 2 to 3 minutes. Gently fold egg white mixture into cooled apricot mixture. Spoon into sprayed souffle dish. Place souffle dish in 13x9-inch pan; pour boiling water into pan around souffle dish to a depth of 1 inch.
  • 3 Place in 425°F. oven. Immediately reduce heat to 350°F.; bake 25 minutes or until puffy, set and golden brown.
  • 4 Meanwhile, in small saucepan, combine sauce ingredients; cook over medium heat until thoroughly heated. Serve souffle immediately with sauce.
  • 1 Spray 2 1/2-quart souffle dish with nonstick cooking spray. In small saucepan, combine cornstarch and sugar. Add milk, 1/4 cup preserves and 3 tablespoons apricot nectar; mix well. Cook over medium heat until mixture boils and thickens, stirring constantly. Pour into large bowl; stir in vanilla. Cover surface with plastic wrap. Refrigerate about 1 hour or until completely cooled.
  • 2 Heat oven to 425°F. In large bowl, beat egg whites and cream of tartar until stiff peaks form, about 2 to 3 minutes. Gently fold egg white mixture into cooled apricot mixture. Spoon into sprayed souffle dish. Place souffle dish in 13x9-inch pan; pour boiling water into pan around souffle dish to a depth of 1 inch.
  • 3 Place in 425°F. oven. Immediately reduce heat to 350°F.; bake 25 minutes or until puffy, set and golden brown.
  • 4 Meanwhile, in small saucepan, combine sauce ingredients; cook over medium heat until thoroughly heated. Serve souffle immediately with sauce.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
80mg
80%;
% Daily Value*:
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.