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

Yield: 4 servings (serving size: 1 soufflé)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 29%
  • Fat: 5.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.7g
  • Carbohydrate: 21.9g
  • Fiber: 0.2g
  • Cholesterol: 111mg
  • Iron: 0.6mg
  • Sodium: 138mg
  • Calcium: 90mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 425°.
  2. Spread 1/2 teaspoon butter inside each of 4 (8-ounce) ramekins; sprinkle evenly with granulated sugar.
  3. Combine remaining 1 teaspoon butter, flour, brown sugar, egg yolks, and yogurt in a medium bowl, stirring mixture well with a whisk.
  4. 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.
  5. Place ramekins on a baking sheet. Bake at 425° for 10 minutes or until puffy and set.
  6. Combine spiced apple and caramel syrup; spoon 1 tablespoon apple mixture into center of each hot soufflé. Serve immediately.
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