Mary tyler moore's simple applesauce souffle and topping

8 servings

Ingredients

Quantity Ingredient
4 slices White bread;
1 cup Cheddar cheese;
1 can Unsweetened applesauce; (16-oz) diet delight
2 teaspoons Fructose;
½ teaspoon Ground cinnamon;
¼ teaspoon Ground nutmeg;
1 teaspoon Vanilla extract;
¼ teaspoon Salt;
4 Eggs; lightly beaten with a fork
2 cups Milk;
1 can Unsweetened applesauce; (16-oz) Diet Delight
½ teaspoon Vanilla extract;
1 tablespoon Fructose;

Directions

TOPPING

SOUFFLE: Spread the bread with butter or corn oil margarine using 1 ts on each slice. Slice the bread in ¼" cubes on cookie sheet and put it in a 350 degree oven for about 30 minutes or until bread cubes are toasted golden brown in color. Remove the bread from the oven and cool it to room temperature. Put ½ if the toasted bread cubes in a 6x10 or 8x8 flat glass baking dish. Sprinkle ½ the grated cheese on top of the bread. Put the rest of the bread on top of the cheese and then put the remaining cheese on top. Mix all the other ingredients together in a big bowl and pour the mixture into the baking dish on top to the bread and cheese. Cover the baking dish and put it in the refrigerator over night. Take the dish out of the refrigerator 2 hours before cooking it. To cook your souffle, put the baking dish in a shallow pan of cold water and place in a cold oven.

Set the oven temperature at 300 degrees and cook the souffle for 1 hour. It should be a rich, golden brown in color and taste delicious. TOPPING: Put all the ingredients in blender and blend until smooth. Pour ¼ cup of the topping over each serving of the souffle. Makes 8 severing.

Food Exchanges per serving: ½ BREAD/STARCH EXCHANGE; 1 FRUIT EXCHANGE; 1 MEDIUM FAT MEAT (PROTEIN) EXCHANGE ¼ WHOLE MILK EXCHANGE; ½ FAT EXCHANGE; CAL: 216 Source: Diet Delight Cookbook for Diabetic Children and Their Parents, Too

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 08-18-95

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