No-Fat Hot Apple Souffle

     Other fruits may be substituted for the apples in this dish, which makes a nice, light ending for a meal. Though, if you're thinking company dinner, note that you'll have to whip the egg whites while your company is in the middle of the main course. I don't usually notice these things until it's too late, but that won't happen to you, because you have been warned.

Ingredients:

4 medium apples, peeled and cored
1/2 teaspoon cinnamon
1 cup water or, preferably, apple juice
2 teaspoons vanilla
4 egg whites at room temperature
1/4 teaspoon cream of tartar

     Chop and stew apples in covered pan with cinnamon and water or apple juice. Cool. Stir in vanilla.

     Preheat oven to 400 degrees. In mixing bowl whip egg whites with cream of tartar until soft peaks form. Fold puree into the whites, being careful not to work the mixture too much. Spoon into souffle molds and bake 12 to 15 minutes or until souffles are puffed and golden. Serve immediately!

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