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.

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Servings 8

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ingredients 10
Prep Time 20 min
Total Time 1 hr 45 min

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

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Directions

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.