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Apple and Almond Soufflé Recipe
Sep 27, 2011 @ 12:44 PM
Posted by
Daily Value: 8%
Servings: 4
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 164Daily Value: 8%
Servings: 4
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 3g | 5% |
| Saturated | 0g | 1% |
| Trans | 0g | 0% |
| Carbs | 30g | 10% |
| Fiber | 4g | 16% |
| Sugars | 24g | 0% |
| Protein | 6g | 12% |
| Sodium | 71mg | 3% |
| Calcium | 27mg | 3% |
| Magnesium | 27mg | 7% |
| Potassium | 255mg | 7% |
| Iron | 0mg | 2% |
| Zinc | 0mg | 2% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 6mg | 10% |
| Thiamin (B1) | 0mg | 2% |
| Riboflavin (B2) | 0mg | 16% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 9µg | 2% |
| Vitamin B12 | 0µg | 1% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 3µg | 4% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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This is another very light and fluffy treat for dessert lovers out there. You’ll notice that almonds have been included for some heart-healthy fat.
INGREDIENTS
- 3 medium baking apples, peeled, cored, and cut into bite-size pieces
- ¼ cup water
- 3 tablespoons sugar substitute
- ½ teaspoon almond extract
- 5 egg whites
- ¼ cup sliced almonds, toasted (optional)
DIRECTIONS
Preheat the oven to 425 degrees.
In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes, or until the apples are tender. Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. (Place a hot pad underneath the pot in the refrigerator.)
In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. (You can test this by detaching the whisk attachment and holding it up. If the egg whites curl over and form a firm hook, you're done.)
With a rubber spatula, gently fold the whites into the cooled apple mixture. Spoon the mixture into a 1 ½-quart soufflé dish.
Bake for 15 minutes, or until the soufflé is puffed and browned.
Sprinkle with the almonds before serving, if using. Serve warm.
Recipe Details
Adapted from "South Beach Diet Cookbook" by Arthur Agatston, MD (Rodale, Inc., 2004)
Servings: 4
