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 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • 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.
More To Explore
powered by ZergNet