Easy Breakfast Soufflé

3 Large Eggs

1 T. Granulated Sugar

1/3 C. lowfat Milk

2 T. Flour

1 tsp. Lemon Zest

1 tsp. butter

2 T. low sugar Strawberry Jam

2 tsp. Powdered Sugar

 

Preheat the oven to 375°F. In a medium bowl, with an electric mixer, beat the egg whites on high until foamy. Add sugar and continue to beat until soft peaks form. Set aside. In a separate bowl, place the egg yolks, milk, flour, and lemon zest. Beat on medium speed until smooth. With a rubber spatula, mix 1/3 of the whipped egg whites into yolk mixture. Gently fold in remaining whites. Melt butter in an 8- or 9-inch nonstick ovenproof skillet over medium heat. Pour egg mixture into the pan and cook for 1 minute, or until the edges and bottom are lightly browned. Transfer to oven and bake for 10 to 12 minutes, or until soufflé is puffed and golden. While soufflé is baking, in a small microwave- safe bowl, heat the jam and 1 T. water on high for 20 seconds, and stir. Remove soufflé from oven, dust with powdered sugar, and drizzle with jam. Marlene Says: For the fluffiest soufflé, use room-temperature eggs or run warm water over cold eggs to warm the whites before separating them. Be sure there is no trace of egg yolk in the whites before beating them, and do not overbeat. Egg whites should lift, then quickly curl down, when whites are lifted with beaters.

 

Yield: 2 servings

Calories: 215

Fat: 9g
Fiber: 0g