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Recipe of The Month
APRICOT SOUFFLE

It's heavenly-light, sinfully creamy, and incredibly easy to prepare.  And it's more than just a souffle:  baked in one large  dish, then refrigerated, it's a truly amazing "cake".   Packed with healthy fruit and protein-rich egg white, our Apricot Souffle is a valuable source of fibre, beta carotene and niacin, very low in saturated fat, and ideal for low cholesterol dieters.  Even weight-reducers can enjoy it within  their regular kilojoule/calorie and fat allowance.   The recipe may be successfully doubled.   This is one of the many superb, healthy, nutritionally analysed recipes from Dr Clive Barnett's acclaimed new book, A Feast of Protective Foods (available NOW online from Amazon.com).


1 ½  cups dried apricots
¼ cup brandy (or equivalent non-alcoholic flavouring such as pure orange juice)
3 teaspoons polyunsaturated margarine, for greasing dishes (one large dish requires less)
5 large egg whites, at room temperature
¼ teaspoon cream of tartar
¼ teaspoon salt
1/3 cup caster (superfine) sugar, plus extra to sprinkle inside dishes




HEALTH TIP:   VITAMIN C IS LOST IN DRIED FRUIT PROCESSING.  EAT PLENTY OF FRESH FRUIT FOR OPTIMAL VITAMIN C INTAKE.




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