Rich Orange Souffle
|Eggs||4 , separated|
|Artificial sweetener||1 1⁄8 Teaspoon (To Equal 9 Teaspoon Sugar)|
|Enriched flour||2 1⁄2 Tablespoon (2 Tablespoons Plus 1 1/2 Teaspoons)|
|Skim milk||1 Cup (16 tbs), heated|
|Reduced calorie orange marmalade||2 2⁄3 Tablespoon (2 Tablespoon Plus 2 Teaspoon)|
|Orange rind||2 Tablespoon, blanched and shredded (Rind Of 1 Small Orange)|
|Orange extract||1⁄8 Teaspoon|
In small saucepan combine egg yolks, sweetener, and sugar; mix until thick.
Add flour and mix well.
Briskly stir in milk.
Stirring constantly, cook over medium heat until thickened.
Continue to stir and simmer gently 2 minutes to form a custard.
Remove from heat and allow to cool.
Preheat oven to 400°F.
Add marmalade, rind, and extract to cooled custard.
Beat egg whites with salt until stiff peaks form; gently fold into yolk mixture.
Spoon into a 1 1/2 quart souffle dish that has been sprayed with nonstick cooking spray.
Bake 5 minutes.
Reduce oven temperature to 350°F and bake until golden brown, about 35 minutes.