Oatmeal Souffle With Crunchy Topping

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 cup skim milk
• 1 tablespoon butter
• 3/4 cup quick-cooking rolled oats
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup nonfat sour cream
• 1 egg, separated
• 1/3 cup dried sweetened cranberries (i use raisins or chopped dates)
• 2 egg whites
• 1/4 cup firmly packed brown sugar

Recipe

• 1 heat oven to 400 degrees.
• 2 spray four 5-oz souffle molds, custard cups or ovenproof bowls with nonstick cooking spray; place in 15x10x1 inch baking pan.
• 3 in a small saucepan bring the milk and butter just to a boil.
• 4 gradually add oats while stirring constantly.
• 5 reduce the heat to medium-low; cook 1 to 2 minutes or until oats thickened, stirring often.
• 6 remove from heat; pour the oat mixture into a large bowl.
• 7 add sugar, salt, cinnamon, sour cream and 1 egg yolk; stir until smooth.
• 8 add dried fruit and set aside.
• 9 in a medium bowl beat all 3 egg whites until stiff but not dry.
• 10 gently fold egg whites into oat mixture using a rubber scraper.
• 11 do not overmix; small lumps of egg will remain.
• 12 gently spoon the mixture into molds.
• 13 sprinkle the tops with brown sugar.
• 14 place in preheated oven and bake for 15 to 20 minutes or until souffles are puffy and a knife inserted in center comes out with a few moist crumbs.
• 15 serve immediately.