Apple-Cream Cheese Soufflé Recipe

Apple-Cream Cheese Soufflé Recipe
Staff Writer

Apple-Cream Cheese Soufflé

What a whimsical way to bake a soufflé! These little cream cheese delights are placed in the center of a cored apple and baked until they puff out the top. Enjoy!

4
Servings
213
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 apples, cored and peeled
  • 4 ounces cream cheese
  • 1 egg yolk
  • 5 tablespoons sour cream
  • Pinch of salt
  • 1/4 teaspoon vanilla extract
  • Zest of ½ lemon, grated
  • 1 tablespoon pastry cream powder or cornstarch
  • 1 1/2 egg whites
  • 1 1/2 tablespoon granulated sugar
  • Powdered sugar, for garnish
  • 4 tablespoons cranberry sauce, for serving
  • 4 tablespoons crème fraîche, for serving

Directions

Preheat the oven to 350 degrees.

Score the outside of the apples, creating a grid pattern. In a bowl, combine the cream cheese, egg yolk, sour cream, salt, vanilla, zest, and pastry cream powder. In another bowl, whip the egg whites using an electric mixer on medium speed and gradually add the sugar until it creates stiff peaks, about 5 minutes. Fold into the base.

Fill the apples with the soufflé mixture. Bake until the apples are tender and the soufflé has risen, about 20-25 minutes. Garnish with powdered sugar and serve each apple warm with 1 tablespoon cranberry sauce and 1 tablespoon crème fraîche.

Nutritional Facts

Total Fat
16g
23%
Sugar
5g
6%
Saturated Fat
8g
33%
Cholesterol
53mg
18%
Carbohydrate, by difference
10g
8%
Protein
9g
20%
Vitamin A, RAE
126µg
18%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
95mg
10%
Choline, total
31mg
7%
Fluoride, F
1µg
0%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
97mg
14%
Selenium, Se
7µg
13%
Sodium, Na
381mg
25%
Water
51g
2%
Zinc, Zn
2mg
25%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.