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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.

Recipe by Cooking Light October 1996

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HOWARD L. PUCKETT

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

160 calories; calories from fat 6%; fat 1.1g; saturated fat 0.6g; mono fat 0.3g; poly fat 0.1g; protein 6.4g; carbohydrates 31.5g; fiber 0.2g; cholesterol 4mg; iron 0.3mg; sodium 96mg; calcium 62mg.
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