Grand marnier souffle - butter busters^

6 ----------

Ingredients

Quantity Ingredient
¼ cup Liquid Butter buds
⅓ cup Flour
⅛ teaspoon Salt
1½ cup Skim milk
3 eaches Tb sugr (do NOT use Sweet 'n Low
⅓ cup Sugar
OR
3 eaches Tb sugar
AND
3½ each Sweet 'n Low
2 eaches Tb cornstarch
⅛ teaspoon Lite salt, optional
¾ cup Egg Beaters
⅓ cup Grand Marnier liqueur
1 each Tb grated orange rind
6 eaches Egg whites, at room temperature
¼ teaspoon Cream of tartar
2 cups Skim milk
½ cup Egg Beaters, beaten
2 eaches Tb liquid butter buds
2 teaspoons Vanilla
¼ cup (to 1/3) Grand Marnier liqueur

Directions

ORANGE CUSTARD SAUCE

SOUFFLE

Spray a 2 qt. souffle dish with a nonfat cooking spray. Sprinkle evenly with sugar. Place Butterbuds in a saucepan and blend in flour and salt. Add milk gradually cooking until thickened, stirring constantly. Mix in sugar with a wire whisk. Stir a small amount of hot mixture into beaten Egg Beaters and stir into hot mixture. Stir in liqueur and orange rind. Beat egg whites with cream of tartar until stiff peaks form. Fold Egg Beater mixture into egg whites very gently, about ⅓ at a time. Spoon into the prepared dish. Make 1" indentations 1" from edge with bak of spoon. Bake at 375F. 30 minutes or until set. Serve immediately with Orange Custard sauce. 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 minute. Remove from heat; stir in Butter Buds, vanilla and Grand Marnier. Serve warm over souffle. pour the remainder in a small cream pitcher so that it may be added as needed. Per sugar serving: 232 cal., 0.4g fat (2%), 3mg chol., 0g fiber, 11g pro., 45g carb., 280mg sod. Per S&L serving: 216cal., 40g 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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