Cinnamon Souffles

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• vegetable oil cooking spray
• 1/4 cup sugar, plus
• 3 tablespoons sugar, divided
• 1 1/2 tablespoons cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon freshly ground nutmeg
• 3/4 cup low-fat milk
• 2 teaspoons vanilla extract
• 1/2 cup frozen egg substitute, thawed
• 5 egg whites
• 1/2 teaspoon cream of tartar
• 1/3 cup sugar
• freshly ground nutmeg, for garnish (optional)

Recipe

• 1 coat 10 individual (3/4-cup) souffle dishes or custard cups with cooking spray. sprinkled dishes evenly with 3 tbsp sugar, carefully shaking to coat bottom and sides of each dish; set aside.
• 2 combine 1/4 c sugar, cornstarch, cinnamon and nutmeg in a medium saucepan. gradually add milk, stirring with a wire whisk until well blended. cook over medium heat, stirring constantly, until mixture is thickened and bubbly. remove from heat. add vanilla; stir well. gradually stir about 1/4 of hot mixture into egg substitute; add this back to remaining hot mixture, stirring constantly.
• 3 beat egg whites and cream of tartar in clean large bowl at high speed with an electric mixer until soft peaks form. gradually add 1/3 c sugar, 1 tbsp at a time, beating until stiff peaks form.
• 4 gently fold 1/4 of egg mixture into cinnamon mixture. gently fold remaining egg mixture into cinnamon mixture. spoon evenly into prepared dishes.
• 5 bake @ 350 degrees for 18 to 20 minutes or until souffles are puffed. sprinkle with freshly ground nutmeg, if desired. serve immediately.