A triple hit of orange--from marmalade, zest and liqueur--infuses this light souffle with warm citrus flavor.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Combine 1/4 cup sugar and cornstarch in a small heavy saucepan. Gradually stir in orange zest , orange juice and lemon juice. Bring to a boil, stirring constantly. Cook, stirring, until the mixture is thick, 45 to 60 seconds. Remove from the heat and stir in marmalade and orange liqueur. Transfer the souffle base to a bowl and let cool to room temperature.

  • Position oven rack in the lower third of the oven; preheat to 350 degrees F. Lightly coat a 1 1/2-quart souffle dish with cooking spray. Dust with sugar, tapping out the excess.

  • Beat egg whites in a large mixing bowl with an electric mixer on medium speed until foamy. Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. Whisk about one-fourth of the beaten egg whites into the cooled souffle base to lighten it; gently fold it back into the remaining whites. Turn into the prepared dish and smooth the top.

  • Bake the souffle until puffed and lightly browned, about 35 minutes. Dust with confectioners' sugar and serve immediately.

Nutrition Facts

151 calories; 0.1 g total fat; 77 mg sodium. 157 mg potassium; 33.4 g carbohydrates; 0.3 g fiber; 29 g sugar; 3.4 g protein; 92 IU vitamin a iu; 23 mg vitamin c; 15 mcg folate; 12 mg calcium; 8 mg magnesium;