Puddings & Soufflés

Toasted Almond Soufflé


2 tbsp (30 mL) butter
3 tbsp (45 mL) all-purpose flour
Pinch of salt
1/2 cup (125 mL) table cream
3/4 tsp (4 mL) grated orange rind
1/4 cup (50 mL) orange juice
3 egg yolks
1/4 cup (50 mL) finely chopped toasted almonds
3 egg whites
3 tbsp (45 mL) sugar


In a small saucepan, melt butter over medium-low heat. Stir in flour and salt and cook for 1 minute. Add cream and cook until bubbly for 1 more minute. Remove from heat. Stir in orange rind and juice. Using electric mixer, beat egg yolks on high speed for about 5 minutes. Gradually add the orange mixture and mix well. Stir in almonds. Set aside.

In medium bowl, beat egg whites until soft peaks form; continue beating and sprinkle sugar gradually until stiff peaks form. Fold the orange-almond mixture into egg whites. Pour into an ungreased 6 cup (1.5 L) soufflé dish. Bake in 325°F (160°C) oven for 40 minutes. Meanwhile, make the Strawberry-Orange Sauce.

Makes 4 servings.

Strawberry-Orange Sauce
3 tbsp (45 mL) sugar
1 1/2 tsp (7 mL) cornstarch
Pinch of salt
1/2 cup (125 mL) orange juice
2 tbsp (30 mL) butter
1 cup (250 mL) fresh strawberries, cut in quarters In small saucepan, combine sugar, cornstarch and salt. Stir in orange juice and cook on medium heat until mixture thickens and bubbles. Remove from heat; stir in butter until melted. Stir in cup-up strawberries. Cover surface of sauce with plastic wrap. Let sauce stand at room temperature until serving time. Serve with Toasted Almond Soufflé.

Makes 1¼ cups (300 mL)

Preparation: 25 minutes
Cooking: 8 minutes
Baking: 40 minutes

Nutrients per serving: (with 1/4 cup (50 mL) sauce)

Calories: 350
Carbohydrates: 26 g
Protein: 8 g
Fat: 25 g
Sodium: 650 mg