Apricot Souffle

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  • 20|min prep time
  • 1|hr|45|min total time
  • 10 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 Place in 425°F. oven. Immediately reduce heat to 350°F.; bake 25 minutes or until puffy, set and golden brown.
  4. 4 Meanwhile, in small saucepan, combine sauce ingredients; cook over medium heat until thoroughly heated. Serve souffle immediately with sauce.

Notes

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