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Pineapple souffle

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Ingredients/Components

sugar - 1/3 c
vanilla extract - 1 tsp
salt - 1/8 tsp
cornstarch - 2 Tbsp
egg yolks - 2 item
egg whites - 6 item
cream of tartar - 1/2 tsp
can unsweetened crushed pineapple, drained reserve juice - 1 oz

How to make pineapple souffle:

Add water to reserved pineapple juice to make 3/4 cup. Combine with sugar and cornstarch in a saucepan. Cook, stirring well, over medium heat until mixture thickens and comes to a boil. Beat egg yolks, vanilla and salt with a wire whisk. Gradually stir in 1/4 of the hot mixture, then add to the remaining hot mixture, stirring constantly. Cook 1 minute. Remove from heat and stir in pineapple.

Beat egg whites and cream of tartar at high speed until stiff peaks form. Stir 1/4 of mixture into pineapple mixture. Gently fold remaining egg white mixture into pineapple mixture. Spoon into a 2-quart (sprayed with vegetable cooking spray) souffle dish. Bake at 375° for 30 to 35 minutes or until puffed and golden. Serve immediately. Makes 8 servings.

Per Serving: 87 Calories, 1.5 g. Fat, 68 mg. Cholesterol and 89 mg. Sodium.

Recipe categories: Pineapple, Side dish, Tropical fruits.

Rating:

3.5

Average rating: 3.5, total votes: 6

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Related ingredients:

graham cracker crumbs, eggs, vanilla, salt, cold water, can crushed pineapple, unsweetened pineapple juice, carton low-fat cottage cheese, box yellow cake mix