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Apricot Souffle

Recipe Link: http://communities.msn.com/NewtonNJHighSchoolClassof52

List of Ingredients




 6 ounces dried apricots
 3/4 cup orange juice
 1/4 cup sugar-plus two tablespoons
 6 egg whites, large
 1 teaspoon vanilla extract
 1/2 teaspoon cream of tartar


Recipe



1. In small saucepan, heat apricots and orange juice to boiling over high heat. Reduce heat to low, cover and simmer 10 minutes, or until apricots are softened.

2. In blender or food processor with knife blade attached, blend apricots with any liquid in pan until pureed. Place in large bowl, set aside to cool to room temperature.

3. Preheat oven to 375F . Grease six 6-ounce souffle dishes or custard cups, sprinkle with about 2 tablespoons sugar.

4. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beat in vanilla. Beating at high speed, gradually sprinkle in remaining 1/4 cup sugar until mixture holds stiff peaks when beaters are lifted.

5. With rubber spatula, gently fold one-third of beaten egg whites into apricot mixture to lighten mixture. Fold in remaining whites, half at a time. Spoon mixture into souffle dishes.

6. With metal spatula held at a 45-degree angle to souffle, make a domed peak on each souffle. Place dishes on jelly-roll pan for easier handling. Bake souffles 12 minutes, until puffed and golden. Serve immediately.

Serves 6
Calories: 161
Fat: .42 gm
Cholesterol: 0 mg
Sodium: 57.36 mg