| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped peaches |
| 3 |
tb |
Honey |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Grated nutmeg |
| 5 |
|
Egg whites |
| 1/8 |
ts |
Ground cinnamon |
INSTRUCTIONS
Calories 67 Fat (g.) 0.1 % calories from fat 1 dietary fiber (g.) 0.7
cholesterol (mg.) 0 sodium (mg.) 46
In a food processor or a blender, puree the peaches.
In a 1-quart saucepan, combine the puree and honey. Cook over low heat,
stirring often, for 20 minutes, or until thickened. Add the lemon juice and
nutmeg. Cool the mixture to lukewarm.
In a large bowl, beat the whites until stiff peaks form. Gently whisk
one-third of the whites into the peach mixture. Then fold the peach mixture
into the remaining whites.
Spoon the mixture into an ungreased 1 1/2-quart soufflé dish. Sprinkle with
cinnamon.
Place the dish in a pan of hot water. Bake at
300 degrees F for 1 hour, or until firm to the touch and browned. Do
not open the oven door until near the end of the required baking time, or
the soufflé may fall. Serve immediately.
Serves 6
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 19, 1998
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