Recipe courtesy of Michele Urvater
Apricot Souffles
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- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 402
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 5 g
- Sugar
- 61 g
- Protein
- 6 g
- Cholesterol
- 41 mg
- Sodium
- 62 mg
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 402
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 5 g
- Sugar
- 61 g
- Protein
- 6 g
- Cholesterol
- 41 mg
- Sodium
- 62 mg
Ingredients
Directions
- Preheat the oven to 400 degrees. In a food processor, puree the apricots with the liqueur and cream. Transfer to a bowl.
- Beat the egg whites until somewhat stiff, then gradually beat in the sugar and continue to beat until stiff and glossy.
- With a rubber spatula, fold half the egg whites into the fruit puree, then fold the puree back into the remaining egg whites; fold until well blended. Spoon the mixture into four 3/4 cup capacity oven proof ramekins or custard cups.
- Set cups in a deep baking pan and pour about an inch of hot water, straight from the tap into the baking pan. Set in oven and bake for 30 minutes. Serve immediately.
