Blueberry Breakfast Souffle - blueberry pie filling

Method

• In a small bowl, combine pie filling and lemon zest; transfer to a greased 9-in. deep-dish pie plate. In a large bowl, combine the egg yolks, crushed cookies, sugar and extract; set aside.
• In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into cookie mixture. Spread over filling; sprinkle with almonds.
• Microwave, uncovered, at 50% power for 12-15 minutes or until topping is set. Let stand for 5 minutes before serving. Sprinkle servings with confectioners' sugar and drizzle with syrup.