Source: 1,001 Delicious Desserts for People with Diabetes

by Sue Spitler with Linda Eugene, R.D., C.D.E., , and Linda R. Yoakam, R.D., M.S.

 

Serves: 6

 

1 tbsp rum or 1 tsp rum extract	1/3 cup granulated sugar
¼ cup finely chopped mixed candied fruit	2 tbsp flour
1 vanilla bean (about 4 in. long)	6 egg whites
1 cup fat-free milk	Pinch salt
3 egg yolks	2 tbsp powdered sugar, divided

 

 

Grease a 1½ quart soufflé dish; sprinkle lightly with sugar. Refrigerate dish.

 

Sprinkle rum over candied fruit; let stand 5 minutes. Split vanilla bean lengthwise; scrape seeds into milk in small saucepan. Heat over low heat until simmering.

 

Beat egg yolks and granulated sugar in small bowl until thick and lemon colored, about 5 minutes; stir in flour. Whisk half the warm milk into egg mixture; whixk misture into saucepan. Whisk over medium heat until boiling and thickened. Stir in candied fruit mixture.

 

Beat egg whites and salt in large bowl until soft peaks form. Add 1 tbsp. powdered sugar, and continue beating to stiff peaks. Fold in egg yolk mixture. Spoon into prepared dish.

 

Bake at 400ºF 20 minutes or until soufflé is golden brown. Sprinkle with 1 tbsp. powdered sugar, and serve. immediately.

 

Variations: Ginger-Orange Soufflé - Make recipe as above, omitting candied fruit, rum, and vanilla bean. Simmer milk with 2 tbsp. chopped fresh ginger; strain before adding to yolks. Stir ¼ cup chopped crystallized ginger and 1 tbsp. grated orange rind into cooked egg yolk mixture (see above).

 

Rum Raisin Soufflé - Make recipe as above as above, omitting vanilla, substituting ½ cup chopped golden raisins for the candied fruit, increasing rum to ¼ cup or 1 to 2 tsp. rum extract and adding 1/8 tsp. ground nutmeg.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	153	½ meat	n/a
Fat, total	2.7 g	½ fat
Fat, saturated	0.8 g
Carbohydrates	24.2 g
Protein	6.6 g
Cholesterol	107.2 mg
Dietary Fiber	n/a
Sodium	80 mg