Orange Soufflé

Orange Soufflé Recipe
HOWARD L. PUCKETT
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.

Yield:

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

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

Preparation

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.

Note:

October 1996
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