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Categories:Viewed: 26 - Published at: a year ago
Ingredients
- 11 tablespoons sugar
- 3 tablespoons lemon juice
- 1/2 cup orange juice
- 2 teaspoons cornstarch
- 6 large egg whites
- 2 large egg yolks
- 3/4 teaspoon lemon zest grated
- 1/2 teaspoon vanilla extract
- 1 x sour cream, light sweetened
- 1 x yogurt, non-fat vanilla
Method
- In a 9 inch 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 350F (180C) F oven until omelet-souffle is golden brownand jiggles only slightly in the center when gently shaken, 15 to 20 minutes.
- Spoon sauce out with souffle; souffle center may be slightly creamy.
- Offer sour cream to add to taste.
