How to Make a Gluten-Free Maple Soufflé
This gluten-free creation is the lightest, puffiest, airiest egg soufflé you’ve ever experienced. Drizzle a little maple syrup over the top of each piece for a perfect presentation.
Tools: Electric mixer
Preparation time: 10 minutes
Cooking time: 40 minutes
Yield: 4 servings
6 large eggs, separated
6 tablespoons maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup small-curd cottage cheese
2 tablespoons butter, melted
1/3 cup sliced almonds
Preheat the oven to 350 degrees.
In a small mixing bowl, use the mixer to whip the egg whites on high speed until soft peaks form. Set the bowl aside.
In a large mixing bowl, use the mixer to whip the egg yolks about 3 minutes until they’re thick. Whip in the maple syrup, cinnamon, salt, and cottage cheese until blended.
Fold the egg whites into the egg yolk mixture.
Brush the melted butter on the bottom and sides of a 9-x-1-1/2-inch round straight-sided soufflé dish. Pour the egg mixture into the prepared pan. Sprinkle the top with almonds.
Bake for 40 minutes at 350 degrees, or until the top is puffed and lightly browned.
Cut into wedges to serve.
Per serving: Calories: 240; Total fat: 13g; Saturated fat: 5g; Cholesterol: 60mg; Sodium: 123mg; Carbohydrates: 16g; Fiber: 1g; Sugar: 13g; Protein: 7g.