- 2
Ingredients
- MAKES 2 SERVINGS
- 3 large eggs, separated
- 1/3 cup low-fat milk
- 1 tablespoon granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- 1 teaspoon butter
- 2 teaspoons powdered sugar
- 2 tablespoons low-sugar strawberry jam.
Preparation
Step 1
1.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.
2.Place the egg yolks, milk, sugar, flour, and lemon zest in large bowl and using the same beaters, beat the yolks on medium speed until smooth. With a rubber spatula, mix 1/3 of egg whites into yolk mixture. Gently fold in remaining whites. Melt butter in a 10-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.
3.Transfer to oven and bake for 10 to 12 minutes, or until puffed and golden. While soufflé is baking, in a small microwave-safe bowl, heat jam with 1 tablespoon water on high for 20 seconds and stir. Remove souffle from oven, dust with powdered sugar and serve with drizzle of 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. Also be sure there is no trace of egg yolk in the whites before beating them.