Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Julianna Grimes Bottcher
Recipe by Cooking Light August 2006

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Yield:
6 servings (serving size: 1 soufflé)
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Ingredients

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Directions

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  • Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.

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  • Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.

  • Place peaches and 1/3 cup granulated sugar in a food processor; process until smooth. Combine peach mixture, cornstarch, juice, salt, and egg yolks in a medium saucepan, stirring well with a whisk; bring to a boil. Cook for 1 minute, stirring constantly with a whisk. Remove from heat; stir in butter. Cool 5 minutes.

  • Place cream of tartar and egg whites in a large mixing bowl, and beat with a mixer at high speed until soft peaks form. Add the remaining 1/3 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg whites into peach mixture, and gently fold in remaining egg white mixture. Gently spoon the mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet, and place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake for 28 minutes at 350° or until a wooden pick inserted in the side of soufflé comes out clean. Sprinkle evenly with powdered sugar. Serve immediately.

Nutrition Facts

147 calories; calories from fat 25%; fat 4.1g; saturated fat 2.2g; mono fat 1.2g; poly fat 0.3g; protein 3.2g; carbohydrates 24.8g; fiber 0.4g; cholesterol 59mg; iron 0.2mg; sodium 94mg; calcium 9mg.
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