Easy fruit souffle - butter busters^

8 ----------

Ingredients

Quantity Ingredient
1 cup Skim milk
¼ cup Cornstarch
1½ cup Fresh fruit*
⅓ cup Sugar (ddo not use Sweet 'n
⅓ cup Sugar
OR
3 eaches Tb sugar
AND
3 eaches Pk Sweet 'n low
2 eaches Tb cornstarch Low)
1 teaspoon Vanilla
1 cup Egg Beaters
2 eaches Egg whites
⅛ teaspoon Lite salt, optional
2 cups Skim milk
½ cup Egg Beaters, beaten
2 eaches Tb liquid Butter buds
2 teaspoons Vanilla

Directions

CUSTARD SAUCE

*Or canned or frozen fruit that has been drained. Souffle: In a small saucepan, gradually blend milk into cornstarch; cook over medium heat until lmixture thickens and begins to boil, stirring constantly.

Remove from heat; stir in fruit, sugar and vanilla. In a medium bowl with the mixer at high speed, beat the Egg Beaters until foamy, about 3 minutes; fold into mixture. Beat egg whites and fold into mixture.

Spoon into a souffle or casserole that has been sprayed with Pam.

Bake at 375F. 45-50 minutes or until set. Serve immediately. Custard Sauce: blend sugar, cornstarch and salt in a 2 qt. saucepan. combine milk and Egg beaters; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils.

boil and stir 1 minutes. Remove from heat; stir in Butter buds and vanilla. Serve warm over souffle. Pour the remainder in a small cream pitcher so that it may be added as needed. Per sugar serving: 167 cal., 0.2g fat (1%), 2mg chol., 1g fiber, 9g pro., 32g carb., 157mg sod. Per S&L serving: 154 cal., 28g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.

Submitted By CAROLYN SHAW On 03-01-95

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