Orange Soufflé

• Cooking spray
• 1 tablespoon sugar
• 3 tablespoons all-purpose flour
• 3/4 cup 2% low-fat milk
• 1/4 cup sugar
• 1 teaspoon grated orange rind
• 1/4 cup fresh orange juice
• 5 large egg whites (at room temperature)
• 1/4 teaspoon cream of tartar
• Dash of salt
• 2 tablespoons sugar
• 1 teaspoon powdered sugar

1. Preheat oven to 375u0b0.
2. Coat a 1 1/2-quart souffle dish with cooking spray; sprinkle with 1 tablespoon sugar. Set aside.
3. Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Add 1/4 cup sugar and rind; stir well. Bring to a boil over medium heat; cook 1 minute or until thickened, stirring constantly. Stir in juice; set aside.
4. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth egg white mixture into orange mixture; gently fold in remaining egg white mixture. Spoon into prepared souffle dish.
5. Bake at 375u0b0 for 40 minutes or until puffy and set. Sprinkle with powdered sugar. Serve immediately.

cooking spray, sugar, allpurpose, milk, sugar, orange rind, orange juice, egg whites, cream of tartar, salt, sugar, powdered sugar

Taken from www.myrecipes.com/recipe/orange-souffl (may not work)