Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

11 tb Sugar
3 tb Lemon juice
1/2 c Orange juice
2 ts Cornstarch
6 Large egg whites
2 Large egg yolks
3/4 ts Grated lemon peel
1/2 ts Vanilla
Sweetened light sour cream*
Vanilla nonfat yogurt*

1. In a 9"-wide ovenproof frying pan (attractive enough for serving)
or in a cake pan, combine 3 tablespoons sugar, lemon and orange
juices, and cornstarch; set aside.

2. In a large bowl, beat egg whites on high speed until foamy, then
gradually beat in 6 tablespoons sugar until whites hold stiff peaks.

3. In another bowl, beat egg yolks until thick with remaining 2
tablespoons sugar, peel, and vanilla. Fold yolks into whites.

4. Over high heat, stir citrus juice mixture until boiling. Off the
heat, spoon egg mixture in large dollops into the hot sauce.

5. Bake in a 350'F. oven until omelet-souffle is golden brown and
jiggles only slightly in the center when gently shaken, 15-20
minutes. Spoon sauce out with souffle; souffle center may be slightly
creamy. Offer sour cream to add to taste.

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