Oatmeal Souffle With Crunchy Topping

• 1 cup skim milk
• 1 tablespoon butter
• 3/4 cup quick-cooking rolled oats
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup nonfat sour cream
• 1 egg, separated
• 1/3 cup dried sweetened cranberries (I use raisins or chopped dates)
• 2 egg whites
• 1/4 cup firmly packed brown sugar

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.

milk, butter, quickcooking, sugar, salt, cinnamon, nonfat sour cream, egg, cranberries, egg whites, brown sugar

Taken from www.food.com/recipe/oatmeal-souffle-with-crunchy-topping-93460 (may not work)