- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup apricot no-sugar-added pourable fruit*
- 1/3 cup finely chopped dried apricots
- 3 egg yolks, beaten
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
Preheat oven to 325°F. Melt butter in medium saucepan. Add flour; cook and stir until bubbly. Add pourable fruit and apricots; cook and stir 3 minutes or until thickened. Remove from heat; whisk in egg yolks. Cool to room temperature, stirring occasionally.
Beat egg whites, cream of tartar, and salt in small bowl at high speed with electric mixer until stiff peaks form. Gently fold into apricot mixture. Spoon into 1 1/2-quart soufflé dish. Bake 30 minutes or until puffed and golden brown.** Serve immediately.
*Note. 3/4 cup apricot fruit spread mixed with 1/4 cup warm water can be substituted.
**Note. Soufflé will be soft in center. For a firmer soufflé, increase baking time to 35 minutes.
Yield: 6 servings. Serving size: 3/4 cup.
Nutrition Facts Per Serving:
Calories: 148 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 5 g, Cholesterol: 123 mg, Sodium: 151 mg, Fiber: 1 g
Exchanges per serving: 1 1/2 Fat, 1 Fruit, 1/2 Meat.
Copyright Diabetic Cooking.