Spiced Caramel-Apple Soufflés

"What goes better with apple than caramel? The spiced apple offers a crisp bite and caramel syrup adds just enough contrast to the light soufflé to tantalize." -Helen Fields, Springtown, TX


4 servings (serving size: 1 soufflé)

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 29 %
Fat 5.1 g
Satfat 2.2 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 6.7 g
Carbohydrate 21.9 g
Fiber 0.2 g
Cholesterol 111 mg
Iron 0.6 mg
Sodium 138 mg
Calcium 90 mg


1 tablespoon butter, softened and divided
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
1 tablespoon brown sugar
2 large egg yolks
1 (6-ounce) carton caramel fat-free yogurt
1/4 teaspoon cream of tartar
4 large egg whites
1/4 cup chopped bottled spiced apple rings (such as Lucky Leaf)
2 tablespoons fat-free caramel sundae syrup


Preheat oven to 425°.

Spread 1/2 teaspoon butter inside each of 4 (8-ounce) ramekins; sprinkle evenly with granulated sugar.

Combine remaining 1 teaspoon butter, flour, brown sugar, egg yolks, and yogurt in a medium bowl, stirring mixture well with a whisk.

Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth of egg white mixture into yogurt mixture; gently fold in remaining egg white mixture. Divide the mixture evenly among prepared ramekins.

Place ramekins on a baking sheet. Bake at 425° for 10 minutes or until puffy and set.

Combine spiced apple and caramel syrup; spoon 1 tablespoon apple mixture into center of each hot soufflé. Serve immediately.

Helen Fields, Springtown, Texas,

Cooking Light

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note