Orange Souffle

Ingredients

• 2 tbsp. cornstarch
• 2 tbsp. sugar
• 3 tbsp. SACO real Cul- / tured Buttermilk Blend
• 3/4 cup water
• 3 tbsp. frozen orange juice concentrate, thawed and undiluted
• 2 tbsp. low-sugar orange marmalade
• 1 tsp. vanilla extract
• 5 egg whites (at room temperature)
• 1/2 tsp. cream of tartar
• Non-stick cooking spray

Directions

1. Combine cornstarch, sugar, and Buttermilk Blend in a medium, non-aluminum saucepan. Add water, orange juice, marmalade, and vanilla, stirring well. Cook over medium heat until thickened and bubbly, stirring constantly with a wire whisk. Place in a large bowl. Set aside to cool. Beat egg whites (at room temperature) and cream of tartar at high speed with an electric mixer until stiff, but not dry. Stir 1/4 of egg whites into milk mixture; fold in remaining egg whites. Spoon into a 2-quart souffle dish coated on the bottom only with non-stick cooking spray. Bake at 425° for 1 minute. Reduce heat to 375° and bake an additional 24 minutes, until puffed and golden. Serve immediately.

As written

This Orange Souffle is a rich tasting, beautiful dessert that’s surprisingly easy to make! Impressive, yet it contains no added fat and no whole eggs, so it has just 1 mg. cholesterol per serving, and it’s almost fat free!

Low Fat, Low Calorie