Apricot Souffle

Serves: 6
Total Calories: 567


1 (29-ounce) can apricot half
3 tablespoons butter
1/4 cup flour
1 cup milk scalded
4 eggs yolk
1/4 cup sugar
1/8 teaspoon salt
4 egg whites, stiffly beaten
2 cups apricot halves puree
1/2 cup water
1 1/2 tablespoons lemon juice
2 cups sugar
1/4 teaspoon butter


Drain apricots, reserving syrup. Arrange apricot halves close together, cut side up, in bottom of buttered 2-quart casserole. In medium saucepan melt butter (or margarine), blend in flour, and gradually add hot milk cook and stir until mixture thickens and comes to boil remove from heat. In small bowl, beat egg yolks with sugar and salt until thick stir into white sauce, then fold into egg whites. Pour souffle mixture over apricots. Set casserole into shallow pan of hot water. Bake at 350 degrees F. for 60 minutes until souffle is lightly browned and cooked through.
To make apricot syrup, in 2-quart saucepan, combine apricot puree, water, lemon juice, sugar, and butter. Bring to boil over medium high heat boil for 5 minutes, stirring constantly. Remove from heat. Cool (makes 2 1/2 cups).
Serve souffle warm with cold apricot syrup poured over and, if desired, topped with slightly sweetened whipped cream.

Nutritional Facts:

Serves: 6
Total Calories: 567
Calories from Fat: 77

This Apricot Souffle recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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