Cinnamon and Apricot Soufflés

by Feli Chic'Cuisine

The soufflés, they really could't be easier, and, best of all, they are very low in calories.


Serves 4

  • 3 eggs

  • 1/2 cup apricot fruit spread

  • 1/2 lemon, finely grated rind

  • 1/2 ground cinnamon

  • extra cinnamon, to decorate


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.

​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

       ''Sugar and Spice and

           other Things Nice''

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