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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Orange Soufflé

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.

Cooking Light OCTOBER 1996

  • Yield: 4 servings

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.

Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 6%
  • Fat: 1.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 6.4g
  • Carbohydrate: 31.5g
  • Fiber: 0.2g
  • Cholesterol: 4mg
  • Iron: 0.3mg
  • Sodium: 96mg
  • Calcium: 62mg
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Orange Soufflé recipe

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