*  Exported from  MasterCook  *

                           Lemon Omelet Souffle

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  11       tb           Sugar
   3       tb           Lemon juice
     1/2   c            Orange juice
   2       ts           Corn starch
   6       lg           Egg whites
   2       lg           Egg yolks
     3/4   ts           Lemon zest -- grated
     1/2   ts           Vanilla
                        Sweetened light sour cream *
                        Vanilla nonfat yogurt *

  In a 9" wide ovenproof frying pan (attractive enough for serving)
  or in a cake pan, combine 3 tb sugar, lemon, and orange juices, and
  corn starch; set aside.
  
  In a large bowl, beat egg whites on high speed until foamy, then
  gradually beat in 6 tb sugar until whites hold stiff peaks.
  
  In another bowl, beat egg yolks until thick with remaining 2 tb
  sugar, zest, and vanilla. Fold yolks into whites.
  
  Over high heat, stir citrus juice mixture until boiling. Off the
  heat, spoon egg mixture in large dollops into the hot sauce.
  
  Bake in a 350 F. oven until omelet-souffle is golden brown and
  jiggles only slightly in the center when gently shaken, 15 to
  20 minutes. Spoon sauce out with souffle; souffle center may be
  slightly creamy. Offer sour cream to add to taste.

 
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