Orange Soufflé

4 eggs

1/2 teaspoon grated orange peel

2 teaspoons all-purpose flour

1 teaspoon vanilla

2 tablespoons orange juice

3 tablespoons sugar

1 tablespoon powdered sugar

Preheat oven to 375 degrees.  Generously spray an 8"x8"x2" square baking dish with nonstick cooking spray and set aside.  Separate the eggs, saving 2 of the egg yolks for use later.   Using an electric mixer, beat the remaining yolks on high speed for 2 minutes.  Fold in the flour and set aside.

Wash and dry the beaters thoroughly to remove all traces of egg yolk.   In a large mixing bowl beat the egg whites, orange peel, orange juice and vanilla on medium speed until soft peaks form (do not over beat).  Increase the speed to high and gradually add the 3 tablespoons of sugar until stiff peaks form. 

Fold 1/3 of the egg white mixture into the yolk mixture.  Then fold the yolk mixture into the remaining egg white mixture.  Spoon the mixture into the backing dish forming 4 even mounds.

Bake soufflé for 8 to 10 minutes until golden, and a knife inserted near the center comes out clean.  Sift powdered sugar on top and serve immediately.

Makes 4 Servings

Per serving:  96 calories; 5 g protein; 3 g fat; 13 g carbohydrate; 55 mg sodium; 136 mg cholesterol.