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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 400 degrees. | 2. Spray four 5-oz souffle molds, custard cups or ovenproof bowls with nonstick cooking spray; place in 15x10x1 inch baking pan. | 3. In a small saucepan bring the milk and butter just to a boil. | 4. Gradually add oats while stirring constantly. | 5. Reduce the heat to medium-low; cook 1 to 2 minutes or until oats thickened, stirring often. | 6. Remove from heat; pour the oat mixture into a large bowl. | 7. Add sugar, salt, cinnamon, sour cream and 1 egg yolk; stir until smooth. | 8. Add dried fruit and set aside. | 9. In a medium bowl beat all 3 egg whites until stiff but not dry. | 10. Gently fold egg whites into oat mixture using a rubber scraper. | 11. Do not overmix; small lumps of egg white will remain. | 12. Gently spoon the mixture into molds. | 13. Sprinkle the tops with brown sugar. | 14. Place in preheated oven and bake for 15 to 20 minutes or until souffles are puffy and a knife inserted in center comes out with a few moist crumbs. | 15. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup	skim	552.0	13.296	5.496	57.216
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
cooking oat	3/4	cup	rolled	-	-	-	-
sugar	1/3	cup		268.66	67.1987	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
nonfat cream	1/4	cup	sour	-	-	-	-
egg	1		separated	71.5	0.36	6.28	4.755
cranberry	1/3	cup	sweetened chopped dried	16.8667	4.388999999999999	0.1687	0.0477
egg white	2			34.32	0.4818	7.194	0.1122
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.