Low-Fat Maple Blueberry Souffle


1 cup skim milk
3/4 cup quick-cooking oats
1/3 cup low calorie cream cheese
1/4 cup light brown sugar or Sucnat (available in health food stores)
1/4 cup maple syrup
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon grated orange peel
1/2 cup chopped hazelnuts
1 cup blackberries or blueberries
3 egg whites stiffly beaten


Soak the oats in milk overnight. In the morning, preheat oven to 325 degrees F, then heat the milk until thick (about 4 minutes in microwave). Add cream cheese and stir until smooth. Add sweeteners, spices, and nuts. Gently fold in berries and egg whites. Pour the batter into a 1-½-quart greased souffle plan. Bake 40 minutes.


6 servings

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