Sweet Omelette Souffle Slimming Weight Watchers Friendly Food

SWEET OMELETTE SOUFFLE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Separate the egg into 2 separate bowls.
• Add half of the sweetener to the yolks and whisk until mixed thoroughly.
• Clean and dry the whisk, then whisk the whites until they form a stiff peak.
• Gently mix the yolks into the whites making sure it's mixed evenly.
• Add the mix into a hot frying pan that has been spayed with low calorie cooking spray.
• Allow to cook for approximately 3-4 minutes, or until the bottom is golden brown.
• Place the pan under a hot grill for another few minutes, until the omelette is set and golden.
• Mix the yoghurt with the other half of the sweetener, and the vanilla extract.
• Turn out on to a plate and fill with your chosen fruit. Then spoon over the yoghurt mix to serve.

OMELETTE SOUFFLE

Steps:

• Beat egg yolks with sugar, salt, and lemon rind.
• Beat egg whites until stiff. Fold into yolk mixture.
• Heat butter in a 9" skillet.
• When begins to bubble, add egg mixture.
• Cook slowly til bottom is golden brown.
• Cover pan til top is completely cooked, or serve with top SLIGHTLY runny, as with a regular French omelette.
• You may also turn it browned on both sides.
• Spread with fruit sauce or preserves.
• Fold in half and serve.

LIGHTER SWEET POTATO SOUFFLE'

Steps:

• Preheat oven to 350.
• Spray small baking dish (I use a 4-cup dish) with cooking spray.
• Slice potatoes into approximately 1 - 1 1/2 inch slices.
• Boil in water to cover until tender.
• Drain and cool slightly; peel potatoes.
• Add butter, Splenda, brown sugar Splenda, salt, vanilla, cinnamon, egg and milk.
• Beat to combine.
• Pour into baking dish.
• Topping: mix brown sugar Splenda, pecans, flour and butter in small bowl until crumbly.
• Sprinkle over potatoes.
• Bake for 35 - 40 minutes until golden brown and slightly firm.

SWEET OMELETTE

Steps:

• Whisk sugar and flour together.
• Whisk eggs, milk, and salt together.
• Add sugar and flour to eggs and mix well.
• Melt butter in a pan and add egg mixture.
• Cook on low-medium heat until set, then flip and cook a little longer.
• Slide onto a plate and serve with jam.