Recipe courtesy of Michele Urvater

Apricot Souffles

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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2 cups (packed) dried apricots

1/4 cup grand Marnier or Cognac

1/2 cup heavy cream or evaporated low fat milk

4 egg whites

Pinch sugar

1/2 cup sugar


  1. Preheat the oven to 400 degrees. In a food processor, puree the apricots with the liqueur and cream. Transfer to a bowl.
  2. Beat the egg whites until somewhat stiff, then gradually beat in the sugar and continue to beat until stiff and glossy.
  3. 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.
  4. 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.
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