Orange Soufflé

Orange Soufflé Recipe
This classic soufflé recipe is flavored with fresh orange juice and orange rind and only has 1.1 grams of fat per serving. When you make a soufflé,  the key to success is beating the egg whites to their full volume but not overbeating them.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 6 %
Fat 1.1 g
Satfat 0.6 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 6.4 g
Carbohydrate 31.5 g
Fiber 0.2 g
Cholesterol 4 mg
Iron 0.3 mg
Sodium 96 mg
Calcium 62 mg


Cooking spray
1 tablespoon sugar
3 tablespoons all-purpose flour
3/4 cup 2% low-fat milk
1/4 cup sugar
1 teaspoon grated orange rind
1/4 cup fresh orange juice
5 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
Dash of salt
2 tablespoons sugar
1 teaspoon powdered sugar


Preheat oven to 375°.

Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1 tablespoon sugar. Set aside.

Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Add 1/4 cup sugar and rind; stir well. Bring to a boil over medium heat; cook 1 minute or until thickened, stirring constantly. Stir in juice; set aside.

Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth egg white mixture into orange mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish.

Bake at 375° for 40 minutes or until puffy and set. Sprinkle with powdered sugar. Serve immediately.


October 1996
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