BLUEBERRY BREAKFAST SOUFFLE

Blueberry Breakfast Souffle image

Here's a special treat from the microwave. Topped with almonds, the souffle appeals to the eyes as well as the taste buds.

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 8

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Ingredients

1 can (21 ounces) blueberry pie filling
1 teaspoon grated lemon zest
5 large eggs, room temperature, separated
1/3 cup crushed gingersnap cookies (about 10 cookies)
2 tablespoons sugar
1/2 teaspoon almond extract
1/2 cup sliced almonds
Confectioners' sugar and maple syrup

Steps:

In a small bowl, combine pie filling and lemon zest; transfer to a greased 9-in. deep-dish pie plate. In a large bowl, combine the egg yolks, crushed cookies, sugar and extract; set aside., In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into cookie mixture. Spread over filling; sprinkle with almonds., Microwave, uncovered, at 50% power for 12-15 minutes or until topping is set. Let stand for 5 minutes before serving. Sprinkle servings with confectioners' sugar and drizzle with syrup.

Nutrition Facts : Calories 264 calories, Fat 7g fat (1g saturated fat), Cholesterol 132mg cholesterol, Sodium 110mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.