Keep cans of apricots or other fruit packed in fruit juice in your storecupboard and you will be able to make these impressive-looking, light and fluffy dessert soufflés in a matter of minutes. These simple desserts do not contain the large amounts of sugar and eggs found in most sweet soufflé recipes.
For double-fruit soufflés, drain a second can of apricot halves and finely chop the fruit. Flavour the apricots with a little very finely chopped preserved stem ginger or ground mixed spice. Prepare 6 ramekins, instead of 4. Make the soufflé mixture as above. Divide the chopped fruit among the ramekins, then top with the soufflé mixture and bake. * Substitute pears canned in natural juice and add a pinch of ground cardamom to the mixture. Other fruits to try are blackcurrants and peaches. * Save the fruit juice to add to a fruit salad or make into a fruit drink.
Using fruit canned in natural juice, rather than in syrup, cuts the sugar and thus the amount of calories. * Eggs are a first-class source of protein – an essential nutrient for good health and well-being.