Recipe by internetnut
I have not tried this recipe. I got it from South Beach Diet Daily Dish.
Top Review by WI Cheesehead
One clerical error: it should be 3 medium sized baking apples, not 1. I used 2 small and 2 pears (I try to limit the apples for 1 child). I didn't have almond extract, so I used vanilla, but will use the almond next time. I had egg whites leftover, so it was really quick and I sprinkled cinnamon over the dish b4 baking. Was very good, not noticeable egg flavor either. Nice and light for a side or dessert.
- 1 medium baking apple, peeled, cored, and cut into bite-size pieces
- 59.14 ml water
- 44.37 ml sugar substitute
- 2.46 ml almond extract
- 5 egg whites
- 59.14 ml sliced almonds, toasted (optional)
Directions See How It's Made
- In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes, or until the apples are tender. Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. (Place a hot pad underneath the pot in the refrigerator.)
- Preheat the oven to 425°F
- In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1 1/2-quart soufflé dish.
- Bake for 15 minutes, or until the soufflé is puffed and browned. Sprinkle with the almonds before serving, if using. Serve warm.