Easy fruit souffle - butter busters^
8 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Skim milk |
| ¼ | cup | Cornstarch |
| 1½ | cup | Fresh fruit* |
| ⅓ | cup | Sugar (ddo not use Sweet 'n |
| ⅓ | cup | Sugar |
| OR | ||
| 3 | eaches | Tb sugar |
| AND | ||
| 3 | eaches | Pk Sweet 'n low |
| 2 | eaches | Tb cornstarch Low) |
| 1 | teaspoon | Vanilla |
| 1 | cup | Egg Beaters |
| 2 | eaches | Egg whites |
| ⅛ | teaspoon | Lite salt, optional |
| 2 | cups | Skim milk |
| ½ | cup | Egg Beaters, beaten |
| 2 | eaches | Tb liquid Butter buds |
| 2 | teaspoons | Vanilla |
Directions
CUSTARD SAUCE
*Or canned or frozen fruit that has been drained. Souffle: In a small saucepan, gradually blend milk into cornstarch; cook over medium heat until lmixture thickens and begins to boil, stirring constantly.
Remove from heat; stir in fruit, sugar and vanilla. In a medium bowl with the mixer at high speed, beat the Egg Beaters until foamy, about 3 minutes; fold into mixture. Beat egg whites and fold into mixture.
Spoon into a souffle or casserole that has been sprayed with Pam.
Bake at 375F. 45-50 minutes or until set. Serve immediately. Custard Sauce: blend sugar, cornstarch and salt in a 2 qt. saucepan. combine milk and Egg beaters; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils.
boil and stir 1 minutes. Remove from heat; stir in Butter buds and vanilla. Serve warm over souffle. Pour the remainder in a small cream pitcher so that it may be added as needed. Per sugar serving: 167 cal., 0.2g fat (1%), 2mg chol., 1g fiber, 9g pro., 32g carb., 157mg sod. Per S&L serving: 154 cal., 28g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-01-95