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

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Recipe Summary test

1 hr


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; protein 3.4g; carbohydrates 33.4g; dietary fiber 0.3g; sugars 29.1g; fat 0.1g; vitamin a iu 91.8IU; vitamin c 23mg; folate 15.1mcg; calcium 11.8mg; iron 0.2mg; magnesium 8.1mg; potassium 157.1mg; sodium 76.6mg.