Apple Soufflé With Ginger Coconut Cream

Rose Kaplan
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Makes 4 servings

Butter-flavored canola oil spray
2 tsp Splenda or granulated xylitol
2 Granny Smith apples
2 tsp butter
½ tsp cinnamon
¼ tsp ground nutmeg
½ cup no-sugar-added apple juice
4 egg whites at room temperature
Pinch cream of tartar
½ cup light coconut milk
1 tsp minced crystallized ginger
1 tsp no-calorie sweetener

Preheat oven to 400°F. Spray insides and rims of 8-oz. ramekins with canola oil spray and sprinkle with granulated sweetener.

Peel and grate apples on a box grater. Into a saucepan, add apples, butter, spices and juice and cook over medium heat until it thickens and you have a nice applesauce. Remove from saucepan and cool to room temperature.

Beat egg whites until frothy. Add cream of tartar and beat just to stiff peaks. Mix ¼ of the egg whites into the apple mixture. Then gently fold the rest of the whites into the mixture until just combined. Spray insides and rims of ramekins and spoon in apple mixture. 

Place ramekins in a small roasting pan and fill with boiling water ½ inch up the sides of the ramekins. Bake in the oven for about 12 minutes until brown. Meanwhile warm the coconut milk in a saucepan with the ginger and sweetener.

When finished, place ramekin on a plate, insert a knife down the center of the soufflé and pour in 1 Tbsp of the coconut milk mixture. Serve immediately.

Nutrition facts (per soufflé): calories 128, fat 3 g (saturated fat 2 g), cholesterol 5 mg, protein 4 g, carbohydrates 19 g, fiber 1 g, sodium 62 mg, sugars 13 g

April 2013