Yield: 6 servings
|2 tablespoons||Butter (or marg.)|
|2 tablespoons||Flour, all-purpose|
|4||Egg yolks; beaten|
|⅓ cup||Breadcrumbs, soft|
|⅛ teaspoon||Cinnamon, ground|
|1 tablespoon||Lemon juice; freshly squeezd|
|4||Egg whites; stiffly beaten|
|⅔ cup||Apple juice|
Melt butter. Blend in flour; stir in milk and applesauce. Cook over low heat until thickened, stirring constantly. Cool. Blend egg yolks into applesauce mixture. Add breadcrumbs, salt, cinnamon, sugar, and lemon juice. Fold in the egg whites. Pour into a greased 1-½ quart casserole and set in a pan of hot water. Bake at 300 degrees for 1 hour.
Prepare sauce while souffle is baking. Combine cornstarch and sugar and add to apple juice. Cook until thickened, stirring constantly.
Serve over warm souffle.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94