Everything you need to have a beautiful morning, sleepyhead.

Apple and Almond Soufflé

on January 4, 2012

A light, egg white soufflé made with cooked apples and almonds. All added together for a beautiful breakfast!

3 medium apples , peeled, cored, and cut into bite-size pieces
1/4 cup cold water 3 tbsp SPLENDA® No Calorie Sweetener, granulated
1/2 tsp almond extract5 egg whites
1/4 cup sliced almonds , toasted
1 pinch salt

1 In 2-quart saucepan, combine apples and water. Bring to boil over high heat. Reduce heat to low, cover, and simmer, stirring occasionally for 10 minutes, (or until apples are tender).
2 Stir in sugar substitute and almond extract. Remove from heat and place, on hot pad, in refrigerator 10 minutes.
3 Preheat oven to 425°F.
4 In large bowl, beat the egg whites and salt with electric mixer until stiff peaks form.
5 Remove apples from refrigerator, and with rubber spatula, gently fold egg whites into cooled apple mixture.
6 Spoon batter into 1-1/2 quart souffle dish.
7 Bake 15 minutes, or until soufflé is puffed and browned. Sprinkle with almonds before serving. Serve warm.




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