*  Exported from  MasterCook  *

                           Fruit Souffle Omelet

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Kerr

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sauce:
     1/2  c             Orange juice
     1/4  c             Water
   2      tb            Corn starch; mixed with:
     1/4  c             Orange juice
     1/4  c             Strained yoghurt
                        Filling:
     1/3  c             Mixed dried fruit -- cut into strips
                        -(prunes, apples, apricots, & pears)
   2      tb            Dried cranberries
                        Omelet:
     1/4  c             Liquid egg substitute
   2                    Egg yolks
     1/2  ts            Arrowroot
   1      ts            Ground cardamom
   4                    Egg whites
     1/4  ts            Cream of tartar
   2      tb            Brown sugar
   1      ts            Unsalted butter
   1      tb            Dried cranberries
   1      tb            Slivered almonds

The sauce:

In a small saucepan bring the orange juice and water to the boil.
Remove from the heat, stir in the corn starch slurry; return to the
heat and bring to the boil for 1 minute to thicken and clear. Remove
from the heat and let cool. Put the yoghurt in a small bowl and
gently whisk in the warm orange mixture.

The filling:

Combine the mixed dried fruit and cranberries and set aside.

The omelet:

In a small bowl combine the egg sustitute, the egg yolks, arrowroot
and 1/2 ts of the cardamom. In another bowl beat the egg whites with
the cream of tartar and brown sugar until they form soft peaks. Just
before cooking, fold the egg yolk mixture into the egg whites until
they are an even pale yellow color.

Pre-heat the broiler and set the rack 4-5" (10 to 13 cm) from the
heating element. Set the skillet over medium heat and, when hot, add
the butter, letting it sizzle until it looks light brown. Add the
omelet mixture all at once and whisk it for about 10 seconds,
counting slowly. Now sprinkle the dried fruit filling over the top,
pressing down with a fork to get it beneath the surface. Cook until
the edges of the omelet come away from the pan, air holes start to
appear on the top, and you can smell the brown sugar starting to
caramelize, about 2 minutes. Immediately slide the pan under the
pre-heated broiler and cook until a  brown colour appears on top and
the omelet has risen, about 4 minutes. Remove from the oven, loosen
the edges and use a spatula to help carefully shake it out of the pan
onto a cutting board.  

To serve:

Cut into 4 wedges, place on individual serving plates, and spoon the
sauce over the top. Garnish with the cranberries and almonds and a
sprinkling of the remaining ground cardamom.