Cinnamon and Apricot Souffles (3 points)

4 servings (1 souffle each)

Ingredients:

3 large eggs, room temperature

1/2 cup light apricot spread, room temperature

1/2 medium lemon, zest only

1 tsp ground cinnamon

Directions:

Preheat the oven to 375F. Lightly spray 4 small ramekins. Set aside.

Separate the eggs and put the yolks in a bowl with the fruit spread, lemon zest and cinnamon.

Beat with a whisk or electric mixture until the mixture is thick and pale in colour. Set aside.

Place the egg whites in a clean bowl and beat with a whisk or electric mixture until they are stiff enough to hold soft peaks.

Using a spatula, fold the egg whites evenly into the yolk mixture.

Divide the mixture evenly between the prepared dishes and bake 10-15 minutes, until well risen and golden brown.

Serve immediately, dusted with a little extra cinnamon.