| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 3 |
tb |
All purpose flour |
| 1 |
tb |
Minced tangerine peel |
| 2/3 |
c |
Fresh tangerine juice |
| 1 |
tb |
Butter, room temp |
| 2/3 |
c |
Low-fat milk |
| 2 |
|
Egg yolks |
| 3 |
|
Egg whites |
INSTRUCTIONS
Preheat oven to 350 degrees. Butter 8 inch diameter souffle dish with 2
inch high sides. Combine first 3 ingredients in large bowl. Stir until
well mixed. Mix in egg yolks and flour. Stir in tangerine juice and milk.
Beat egg whites in another large bowl until medium peaks form. Fold egg
whites into tangerine mixture. Pour into prepared dish. Place souffle dish
in large shallow pan. Add enough water to pan to come up one inch on side
of dish. Bake until sponge is set, about 45 minutes. Serve hot or cold.
200 calories per serving, 7 g fat, 105 mg sodium, 120 mg cholesterol. From
Bon Appetit's Light & Easy Mar '93.
Makes 4 servings
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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