Blueberry Breakfast Souffle |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Hereâs a special treat from the microwave. Topped with almonds, the souffle appeals to the eyes as well as the taste buds. Ingredients:
1 can (21 ounces) blueberry pie filling |
1 teaspoon grated lemon peel |
5 eggs, separated |
1/3 cup crushed gingersnap cookies (about 10 cookies) |
2 tablespoons sugar |
1/2 teaspoon almond extract |
1/2 cup sliced almonds |
confectioners' sugar and maple syrup |
Directions:
1. In a small bowl, combine pie filling and lemon peel; transfer to a greased 9-in. deep-dish pie plate. In a large bowl, combine the egg yolks, crushed cookies, sugar and extract; set aside.
2. In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into cookie mixture. Spread over filling; sprinkle with almonds.
3. Microwave, uncovered, at 50% power for 12-15 minutes or until topping is set. Let stand for 5 minutes before serving. Sprinkle servings with confectioners' sugar and drizzle with syrup. Yield: 8 servings.
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