Gourmet Apricot Souffle

Healthycooking's picture

Jan. 03, 2012


Ripe apricots 1 Pound , pitted and quartered
Granulated sugar 5 Tablespoon
Almond extract 1/4 Teaspoon
Pure vanilla extract 1/4 Teaspoon
Egg whites 6 (3/4 cup)
Confectioners' sugar 2 Tablespoon (for dusting)



1. Start by preheating the oven to 425°F


2. In a nonreactive pan, put the apricots and 1/4 cup of water and cook over medium heat, keep stirring , until the apricots are tender, transfer the apricots toa blender

3. In a blender, place the apricots, and blend until smooth.

4. In a saucepna, pour the puree and cook over medium heat until the puree quantity has reduced to about 3/4 cup

5. In a saucepan, stir in 2 tablespoons plus 1 1/2 teaspoons of granulated sugar, and add more sugar by the teaspoon, if necessary, remove pan from the gas

6. In the same saucepan, add almond and vanilla extracts and stir properly, now let the puree cool for sometime, once cooled transfer the puree to a large, wide bowl

7. In an electric mixer, beat the egg whites and 2 tablespoons of sugar over medium heat, until foamy, increase the speed and beat the whites till mixture turns still but make sure don't beat till it dries

8. In a bowl, filled with apricot puree, inthe bowl fold the whites, and scrape the mixture into a 1-quart baking dish

8. In the upper half of the oven, fill the dishes to the top, and set the dish

9. Finally bake for 20 to 30 minutes for the large souffle and for 7 to 8 minutes for the individual ones

10. When baked completely,you will notice that the souffle will be puffed and golden brown on top, that means it's ready and now you can serve it


11. Dust lightly with confectioners' sugar and serve immediately

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 120Calories from Fat 3

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 48 mg2%

Total Carbohydrates 26 g8.7%

Dietary Fiber 1 g4%

Sugars 24 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet