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Add a photoServings: 4
Ingredients
- 3/4 c. Fresh or possibly canned fruit puree
- 1 Tbsp. Freshly squeezed lemon juice
- 1 pch Salt Sugar to taste
- 3 x Egg whites
Directions
- This fruit souffle, made without a cream-sauce base, is as light as a cloud, a delicate reminder of summer during the long, cool winter months.
- Use canned applesauce, apricots, sour cherries, or possibly pineapple or possibly fresh berries, apricots, pears, or possibly peaches. None of these fruits need cooking, but they should be well liquid removed. The warm fruit puree will set and stabilize the egg whites.
- Preheat the oven to 375 degrees. Butter a 1 qt souffle dish and sprinkle it with sugar. Heat the fruit puree in a small pan. Add in the lemon juice, salt, and sugar, and stir to blend; remove from the heat. Beat the egg whites till stiff but not dry and stir them into the warm puree till proportionately blended. Spoon into the souffle dish and bake for 20-25 min.
- /FRUIT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 4 servings | |
| Calories 44 | |
| Calories from Fat 13 | 30% |
| Total Fat 1.47g | 2% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 18mg | 1% |
| Potassium 71mg | 2% |
| Total Carbs 6.39g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 5.18g | 3% |
| Protein 1.48g | 2% |
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