NUTRITION INFO

PER SERVE 523kJ, protein 6g, total fat 7g (sat. fat 4g), carbs 10g, fibre 1g, sodium 116mg • Carb exchanges ½• GI estimate low • Lower carb

PREP TIME: 15 MINS COOK TIME: 15 MINS SERVES 4 (AS A DESSERT)

2 Tbsp caster sugar, plus 1 tsp extra

4 egg whites (from 60g eggs), at room temperature

Finely grated zest of 1/2 orange

1 tsp vanilla extract

11/2 Tbsp desiccated coconut

21/2 Tbsp fresh orange juice

Icing sugar or gluten-free icing sugar, for dusting

2 tsp diet vanilla yoghurt, per

person, to serve

1 Preheat oven to 170°C (fanforced). Spray 4 x 250ml (1 cup) ovenproof ramekins with cooking spray. Sprinkle the base of each ramekin with

1/4 tsp of the extra sugar.

Place them in a baking dish

(this needs to be large enough that it can be filled with boiling water to come halfway up the sides of the ramekins).

2 Using electric beaters, whisk the egg whites in a large bowl until soft peaks form. Add the sugar, 1 Tbsp at a time, whisking until sugar is dissolved and firm peaks form. Add orange zest and vanilla extract to the bowl and whisk until combined.

3 Add the coconut and orange juice to the egg whites and use a

large metal spoon to gently fold in until just combined. Carefully spoon the mixture evenly between the ramekins. Run your finger around the inside rim of each ramekin to remove any mixture. Pour boiling water into the baking dish they are sitting in to come halfway up the sides of the ramekins. Bake for 15 minutes, or until light golden brown.

4 Dust the soufflés with icing sugar and serve topped with the vanilla yoghurt. ➤