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Apricot Souffle

Diabetic.Foodie's picture
Ingredients
  Low calorie margarine 3 Teaspoon
  All purpose flour 3 Teaspoon
  Baby food apricots 1 Cup (16 tbs)
  Lemon juice 1 Teaspoon
  Eggs 4 , separated
Directions

Melt margarine in a skillet over low heat.
Stir in the flour and cook until blended.
Add the apricots and cook until thickened; remove from heat.
Add the lemon juice.
In a bowl, beat egg yolks until thick and lemon-colored.
Stir apricot mixture into the yolks.
In another bowl, beat egg whites until stiff.
Fold apricot-yolk mixture into the whites.
Pour mixture into a greased 1 1/2 qt. (1 1/2 L) baking dish.
Bake at 375°F (190°C) for 25 to 30 minutes or until lightly browned and puffed.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked

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