Soufflé’s normally terrify me but this one is so simple, with no complicated roué to prepare, and because it is so light it makes a refreshing end to any meal, Don’t be tempted to use jams or jellies as they tend be too heavy, I use Meridians organic fruit spread, not only is it low in sugar but Meridian’s also produce other varieties of fruit spreads . Or of course, if you have a glut of fruit you could also make your own puree.
My Private Note
Units: US | Metric
- 1Preheat the oven to 190c
- 2In a small bowl combine the artificial sweetener and 1 teaspoon of cinnamon.
- 3Lightly grease four individual soufflé dishes and dust them lightly with half of the cinnamon mixture, set aside the remaining to use later for dusting.
- 4Separate the eggs into two bowls.
- 5Set the whites aside and add the apricot, lemon zest and the other tablespoon of cinnamon to the yolks.
- 6With a blender whisk the apricot mixture until thick and slightly paler in colour, set aside.
- 7Whisk the egg whites until they are stiff and form soft peaks.
- 8Gently fold the whites evenly into the apricot mixture.
- 9Divide the mixture between the prepared soufflé dishes.
- 10Bake for 10-15 mins until risen and golden.
- 11Dust with remaining cinnamon mixture and serve immediately.
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Nutritional Facts for Wicklewood’s Simple Sugar Free Apricot Soufflé
Serving Size: 1 (39 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 58.1
- Calories from Fat 33
- Total Fat 3.7 g
- Saturated Fat 1.1 g
- Cholesterol 158.6 mg
- Sodium 52.8 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.6 g
- Sugars 0.3 g
- Protein 4.7 g
The following items or measurements are not included:
apricot fruit spread