Hawaiian Souffle Recipe
Diabetic Friendly Recipe
Try your hand at this Hawaiian Souffle for a wonderful tropical flair to this diabetic friendly souffle.
2 cups orange juice
1 cup white cornmeal
1/4 teaspoon salt
2 tablespoons butter or margarine
1 cup fat free evaporated milk
1 teaspoon pure vanilla extract
3 tablespoons sugar
1 cup (2 ounces) flaked unsweetened coconut
4 large egg whites
Preheat the oven to 400-degrees. Prepare a 1-1/2 quart souffle dish with non-stick pan spray.
Combine the orange juice, cornmeal, and salt in a medium non-stick saucepan. Bring to a boil, whisking constantly. Reduce the heat; add the margarine. Cook and stir until thickened, about five minutes.
Remove from the heat. Slowly whisk in the milk and vanilla. Stir in the sugar and coconut; mix well.
Beat the egg whites to stiff peaks and fold them into the pudding.
Pour the mixture into the souffle dish; bake 30 minutes. Reduce the oven temperature to 325-degrees and continue baking 15 minutes more, or until the souffle is puffed and golden brown. Cool 15 minutes. (The souffle will fall as it cools.) Serve warm or chilled.
Recipe makes 8 servings
Serving size: About 3/4 cup
Calories: 201; Fat: >5g; Cholesterol: 1mg; Sodium: 189mg; Carbohydrates: 32g; Protein: 6g; Fiber: 2g;
Exchanges: 2 Other Carbohydrate, 1 Fat
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