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Peach Souffl with Blueberries (Lo-Carb)

Peach Souffl with Blueberries (Lo-Carb) is a volume 7-09 sep 2004 recipe made with Frozen Peaches Dry, Sugar, Artificial Sweetener, Egg Yolks, and Lemon Juice. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 cup
• 2 tbsp
• 2 tbsp
• 2
• 1 tbsp
• 1/2 tsp
• 5
• 1/2 tsp
• 1/8 tsp
• 1/2 cup

Method (preview)

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In blender or food processor, puree peaches. Transfer to medium bowl and stir in sugar, Splenda, egg yolks, lemon juice and nutmeg. Set aside.

3. 3

   In large, clean bowl, using an electric mixer, beat egg whites at medium speed until foamy.

4. 4

   Add cream of tartar and beat on high speed until stiff peaks form.

5. 5

   Stir one-quarter of egg white mixture into peach mixture to lighten. Gently fold peach mixture back into remaining egg white mixture.

6. 6

   Scrape into 1 1/2-quart souffl� or baking dish and sprinkle with cinnamon.

7. 7

   Place dish in larger dish or baking pan, then place on bottom rack of oven.

8. 8

   Pour 1 inch of hot water into large baking dish or pan so it surrounds souffl� dish.

9. 9

   Bake 50 to 60 minutes or, until batter is puffed and lightly browned. Do not open oven door during baking.

10. 10

    Serve immediately with blueberries. Souffl� will fall as it cools.