You're simply not going to believe this until you taste it.
No fat, no sugar, not even any swetener, and yet you have one of the easiest and most fragrantly lovely souffles in the world.
This recipe is from Delia's Complete How to Cook. Serves 6
First, what you need to do is have the egg whites ready in a grease-free bowl.
Then place the marmalade in another, largish bowl and, using a fork, whisk it around to break up any lumps. After that, add a pinch of salt to the egg whites and, using an electric hand whisk, whisk them until they reach the stiff-peak stage. Now take a large kitchen spoon and first fold a spoonful of the egg whites into the marmalade to slacken the mixture, then quickly fold in the rest a spoonful at a time. Next, divide the mixture between the ramekins, piling it up as high as possible - it won't collapse.
Now place them on a baking tray in the centre of the oven and cook them for 10-12 minutes, or until the tops are nicely browned. Serve immediately, but don't worry - they hold up extremely well
Pre-heat the oven to gas mark 4, 350F, (180C).
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You will also need six 2 inch (5 cm) deep ramekins with a base diameter of 2½ inches (6 cm), and a top diameter of 3 inches (7.5 cm), very lightly buttered, and a medium-sized baking tray.