Fresh Apple Soufflé

Preparation time: 45 minutes
Cooking time: 12 minutes
Makes: 6 servings

A fresh fruit pureé is the base for these little soufflés. So much sophistication and flavour for so few calories.

Ingredients:

4 cups peeled, cored and coarsely chopped apples (4 to 5 medium), such as McIntosh or Cortland
1 tbsp fresh lemon juice
1 tbsp butter or margarine, melted
2 tbsps plus 1/4 cup sugar
6 large egg whites
2 tbsps Fibresure
1/2 tsp cream of tartar
1 tsp vanilla extract

Directions:

In non-reactive 2L saucepan, combine apples and lemon juice. Cover and cook over medium-high heat until apples are soft, about 10 minutes. Remove cover and cook, stirring occasionally, until almost all liquid has evaporated and apples are reduced to 1 cup, about 10 minutes longer.

In blender with centre of cover removed to allow steam to escape, or in food processor with knife blade attached, pureé apple mixture until smooth. Transfer to large bowl; cool to room temperature.

Meanwhile, preheat oven to 200°C. Brush six 170g custard cups or ramekins with melted butter and sprinkle with 2 tbsps sugar.

In large bowl, with mixer at high speed, beat egg whites, Fibresure, and cream of tartar until soft peaks form when beaters are lifted. Sprinkle in remaining 1/4 cup sugar, 1 tbsp at a time, beating until sugar has dissolved. Add vanilla; continue beating until egg whites stand in stiff, glossy peaks when beaters are lifted. With rubber spatula, fold beaten egg whites, one-third at a time, into apple mixture just until blended.

Spoon into prepared custard cups. Place cups in jelly-roll pan for easier handling. Bake until soufflés have puffed and begin to brown, 12 to 15 minutes. Serve immediately.