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Apricot Souffle

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

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: 
Main Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 403 Calories from Fat 184

% Daily Value*

Total Fat 22 g33.1%

Saturated Fat 6.4 g31.9%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 290.7 mg12.1%

Total Carbohydrates 25 g8.5%

Dietary Fiber 2.6 g10.3%

Sugars 11.6 g

Protein 28 g56.5%

Vitamin A 62.2% Vitamin C 21.7%

Calcium 12.3% Iron 26.5%

*Based on a 2000 Calorie diet

Apricot Souffle Recipe