Baked Fruit Souffle

Baked Fruit Souffle

No Count Recipe

Full Choice 2 pts per serving

Serves 4

450g gooseberries, apricots, apples, blackcurrants (your choice)

sweetener to taste

30-35 ml water

4 medium eggs, separated

2 tbsp Splenda

½lemon, rind of

Set oven to 180ºC/350ºF/Gas 4

Prepare the fruit and place in a saucepan with the water.  Cover and simmer gently until barely tender.  Drain & sweeten to taste. Spoon into a 7" souffle dish which has been lightly greased with frylight spray

Whisk the egg yolks with the splenda and then fold in the lemon rind.

Whisk the egg whites until stiff and fold into the egg yolk mixture.  Pile on top of the fruit.  Level the top and bake for 25-30 mins.  Serve immediately.