1 tsp. better butter or trans-fat free spread

2 tsp. sugar

1/2 C. chunky orange marmalade

1 T. orange liqueur

1 tsp. grated lemon peel

6 egg whites, at room temperature

cream of tartar

1 ounce bittersweet chocolate, shaved

 

Preheat the oven to 400°F. Coat a 1 1/2-quart (6 C.) souffle dish or other baking dish with the Better Butter or spread. Sprinkle in the sugar. Tilt the dish to coat the bottom and sides. Set aside. In a large bowl, combine the marmalade, liqueur or extract, and lemon peel. Whisk until blended. Set aside. In the bowl of an electric mixer, combine the egg whites and cream of tartar. Beat on medium speed for about 2 minutes, or until foamy. Increase the speed to high and beat for about 1 minute, or until soft peaks form. Fold the beaten whites into the orange marmalade mixture. Some streaks of white can remain. Carefully transfer to the prepared baking dish. Level the top with a spatula. With a finger or thumb, create a shallow indentation around the inner side of the dish. Bake for about 15 minutes, or until puffed and set near the sides (the center should be a bit jiggly). Spoon onto dessert plates. Sprinkle on the chocolate.

 

Yield: 6 servings

Calories: 125

Fat: 3g

Fiber: 1g