QUICK BERRY SOUFFLE

3 Egg Whites 2 Teaspoons Sugar 1/2 Teaspoon Vanilla Extract

3/4 Cup Raspberries 3 Tablespoon Frozen Orange Concentrate, thawed 1/4 Teaspoon Cinnamon

Place the broiler rack 6" from the heat in the oven. In a bowl with a mixer, beat the egg white until soft peaks form. At medium speed add the sugar and vanilla, until stiff peaks form. In a skillet add the raspberries and orange juice concentrate. Cook for 2 minutes. Spread the egg mixture over the raspberries & sprinkle with cinnamon. Broil until the egg mixture is set and brown about 2-3 minutes. Run a rubber scraper around the edge of the skillet. Invert onto a plate and serve.

SERVINGS 2; CALORIES 111; FAT 0 g; PROTEIN 6 g; CARBS 21 g; FIBER 2 g; CHOL 0 mg; SODIUM 83 mg; CALC 25 mg SERVING SIZE= 1/2 of Recipe

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Updated 06/18/01