Orange Soufflé with Blackberry Sauce

For a special touch, garnish with fresh blackberries when in season.

Ingredients

strong>For the Blackberry Sauce
1/3 cup blackberry preserves
¼ cup orange juice
For the Soufflé
Butter for coating pan
2 pinches sugar
1 cup lowfat milk
1 tablespoon orange juice
Zest of 1 orange
3 egg yolks
4 tablespoons sugar, divided
1 tablespoon cornstarch
1 tablespoon all-purpose flour
4 egg whites

Directions

Preheat oven to 400°F. Combine preserves and orange juice in a small saucepan. Bring to a near boil and remove from heat; set aside.

Coat an ovenproof pie plate with softened butter and sprinkle with sugar; set aside. In a medium bowl, whisk milk, orange juice, and orange zest with egg yolks. In a separate small bowl, combine 2 tablespoons sugar, cornstarch, and all-purpose flour. Whisk into milk-egg yolk mixture. Place in a small saucepan and heat over medium heat, stirring constantly until boiling; let boil for 1 minute. With a hand mixer, whip egg whites and remaining 2 tablespoons of sugar until soft peaks form. Fold hot milk-egg yolk mixture into egg whites and spread into prepared pie plate. Bake until the souffl é is puffed and golden, about 15 minutes. Serve with blackberry sauce.