Wicklewoods Simple Sugar Free Apricot Souffle

• 3 eggs
• 4 ounces apricot fruit spread
• zest of half a lemon
• 1 teaspoon ground cinnamon
• 1 teaspoon granulated artificial sweetener, for dusting
• 1 teaspoon ground cinnamon, for dusting

1. Preheat the oven to 190c
2. In a small bowl combine the artificial sweetener and 1 teaspoon of cinnamon.
3. Lightly grease four individual souffle dishes and dust them lightly with half of the cinnamon mixture, set aside the remaining to use later for dusting.
4. Separate the eggs into two bowls.
5. Set the whites aside and add the apricot, lemon zest and the other tablespoon of cinnamon to the yolks.
6. With a blender whisk the apricot mixture until thick and slightly paler in colour, set aside.
7. Whisk the egg whites until they are stiff and form soft peaks.
8. Gently fold the whites evenly into the apricot mixture.
9. Divide the mixture between the prepared souffle dishes.
10. Bake for 10-15 mins until risen and golden.
11. Dust with remaining cinnamon mixture and serve immediately.

eggs, apricot fruit, zest of half a lemon, ground cinnamon, granulated artificial sweetener, ground cinnamon

Taken from www.food.com/recipe/wicklewood-rsquo-s-simple-sugar-free-apricot-souffl-446155 (may not work)