Cinnamon And Apricot Soufflés -

Cinnamon And Apricot Soufflés

Don't expect these to be difficult simply because they're soufflés - they really couldn't be easier, and, best of all, they're very low in calories.

Ingredients

3 eggs
115g/4oz/½ cup apricot fruit spread
Finely grated rind of ½ lemon
5ml/1 tsp ground cinnamon
Extra cinnamon, to decorate

Details

Serves: 4

Method

Preheat the oven to 190°C/375°F/Gas 5. Lightly grease four individual souffle dishes and dust them lightly with flour.

Separate the eggs and put the yolks in a bowl with the fruit spread, lemon rind and cinnamon.

Whisk hard until the mixture is thick and pale in colour.

Place the egg whites in a clean bowl and whisk them until they are stiff enough to hold soft peaks.

Using a large metal spoon or spatula, fold the egg whites evenly into the yolk mixture.

Divide the soufflé mixture between the prepared dishes and bake for 10-15 minutes, until well risen and golden brown. Serve immediately, dusted with a little extra cinnamon.

COOK'S TIP:- Puréed fresh or well-drained canned fruit can be used instead of the apricot spread, but make sure the mixture is not too wet, or the souffles will not rise properly.

NUTRITION NOTES Per portion:- Energy 102Kcals/429kj, Fat 4.97g, Saturated Fat 1.42g, Cholesterol 176.25mg, Fibre 0

Related food category:

• Dessert