Blueberry Breakfast Souffle

• 1 can (21 ounces) blueberry pie filling
• 1 teaspoon grated lemon zest
• 5 large eggs, room temperature, separated
• 1/3 cup crushed gingersnap cookies (about 10 cookies)
• 2 tablespoons sugar
• 1/2 teaspoon almond extract
• 1/2 cup sliced almonds
• Confectioners' sugar and maple syrup

1. In a small bowl, combine pie filling and lemon zest; transfer to a greased 9-in. deep-dish pie plate. In a large bowl, combine the egg yolks, crushed cookies, sugar and extract; set aside.
2. In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into cookie mixture. Spread over filling; sprinkle with almonds.
3. Microwave, uncovered, at 50% power for 12-15 minutes or until topping is set. Let stand for 5 minutes before serving. Sprinkle servings with confectioners' sugar and drizzle with syrup.

blueberry pie filling, lemon zest, eggs, cookies, sugar, almond, almonds, confectioners

Taken from www.tasteofhome.com/recipes/blueberry-breakfast-souffle/ (may not work)