Fruit Souffle Omelet

* Exported from MasterCook *

Fruit Souffle Omelet

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kerr

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***SAUCE***
1/2 cup orange juice
1/4 cup water
2 tablespoons cornstarch mixed with 1/4 cup orange juice
1/4 cup strained yoghurt
***FILLING***
1/3 cup mixed dried fruit cut into strips -- (prunes,
apples,
-- apricots and pears)
2 tablespoons dried cranberries
***OMELET***
1/4 cup liquid egg substitute
2 egg yolks
1/2 teaspoon arrowroot
1 teaspoon ground cardamom
4 egg whites
1/4 teaspoon cream of tartar
2 tablespoons brown sugar
1 teaspoon unsalted butter
1 tablespoon dried cranberries
1 tablespoon slivered almonds

The sauce: In a small saucepan bring the orange juice and water to the
boil. Remove from the heat, stir in the cornstarch slurry; return to
the heat and bring to the boil for 1 minute to thicken and clear. Remove
from the heat and let cool. Put the yoghurt in a small bowl and gently
whisk in the warm orange mixture. The filling: Combine the mixed dried
fruit and cranberries and set aside. The omelet: In a small bowl combine
the egg sustitute, the egg yolks, arrowroot and 1/2 tsp opf the cardamom.
In another bowl beat the egg whites with the cream of tartar and brown
sugar until they form soft peaks. Just before cooking, fold the egg yolk
mixture into the egg whites until they are an even pale yellow colour.
Pre-heat the broiler and set the rack 4-5 inches (10 to 13 cm) from the
heating element. Set the skillet over medium heat and, when hot, add
the butter, letting it sizzle until it looks light brown. Add the
omelet mixture all at once and whisk it for about 10 seconds, counting
slowly. Now sprinkle the dried fruit filling over the top, pressing
down with a fork to get it beneath the surface. Cook until the edges
of the omelet come away from the pan, air holes start to appear on the
top, and you can smell the brown sugar starting to caramelize, about
2 minutes. Immediately slide the pan under the pre-heated broiler
and cook until a brown colour appears on top and the omelet has risen,
about 4 minutes. Remove from the oven, loosen the edges and use a
spatula to help you carefully shake it out of the pan onto a cutting
board.

To serve: Cut into 4 wedges, place on individual serving plates and
spoon the sauce over the top. Garnish with the cranberries and
almonds and a sprinkling of the remaning ground cardamom.