| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
6 |
Servings |
INGREDIENTS
| 11 |
T |
Sugar |
| 3 |
T |
Lemon juice |
| 1/2 |
c |
Orange juice |
| 2 |
t |
Cornstarch |
| 6 |
|
Large egg whites |
| 2 |
|
Large egg yolks |
| 3/4 |
t |
Grated lemon peel |
| 1/2 |
t |
Vanilla |
|
|
Sweetened light sour cream* |
|
|
Vanilla nonfat yogurt* |
INSTRUCTIONS
In a 9"-wide ovenproof frying pan (attractive enough for serving) or
in a cake pan, combine 3 tablespoons sugar, lemon and orange juices,
and cornstarch; set aside. In a large bowl, beat egg whites on high
speed until foamy, then gradually beat in 6 tablespoons sugar until
whites hold stiff peaks. In another bowl, beat egg yolks until thick
with remaining 2 tablespoons sugar, peel, and vanilla. Fold yolks into
whites. Over high heat, stir citrus juice mixture until boiling. Off
the heat, spoon egg mixture in large dollops into the hot sauce. Bake
in a 350'F. oven until omelet-souffle is golden brown and jiggles only
slightly in the center when gently shaken, 15-20 minutes. Spoon sauce
out with souffle; souffle center may be slightly creamy. Offer sour
cream to add to taste.
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