The soufflés, they really could't be easier, and, best of all, they are very low in calories.
Ingredients;
Serves 4
3 eggs
1/2 cup apricot fruit spread
1/2 lemon, finely grated rind
1/2 ground cinnamon
extra cinnamon, to decorate
Method
1. Preheat oven to 180°C (375°F). Lightly grease four individual butter cup soufflé and dust them lightly with flour.
​2. Separate the eggs. Put the yolks in a bowl with the fruit spread, lemon rind and cinnamon. Whisk hard until the mixture is thick and pale in colour.​
​​3. In a large bowl, with a mixer on high speed, beat egg whites until thick and mousse-like.
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​4. Using a large metal spoon or spatula, fold the egg withes evenly into the yolk mixture.
​5. Divide the soufflé. Pour mixture between the prepared dishes and bake for 15 minutes, until well risen and golden brown. Serve the soufflé immediately, dusted with a little extra cinnamon.
“When engaged in eating, the brain should be the servant of the stomach." ― Agatha Christie