Orange Souffle

1 tbsp sugar
3 tbsp flour
3/4 cup milk
1/4 cup sugar
1 tsp grated orange rind
1/4 cup fresh orange juice
5 large egg whites, room temperature
1/4 tsp cream of tartar
dash salt
2 tbsp sugar
1 tsp powdered sugar

Preheat oven to 375. Spray a 1 1/2 qt souffle dish with nonstick spray; sprinkle with 1 tbsp sugar and set aside. In saucepan whisk together flour and milk until blended. Add 1/4 cup sugar and rind; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat and stir in juice; set aside. Beat egg whites, cream of tartar and salt until soft peaks form. Gradually add 2 tbsp sugar and beat until firm peaks form. Gently fold 1/4 of egg whites into orange mixture. Gently fold in remaining egg whites. Spoon into prepared dish. Bake 40 minutes or until puffy and set. Sprinkle with powdered sugar. Serve immediately.

1/4=153 calories/trace fat/trace fiber