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Orange Soufflé

HOWARD L. PUCKETT
Yield 4 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

  3. 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.

  4. 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.

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