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Grand Marnier Souffle I
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2/3 cup Splenda
5 eggs - separated
1 envelope unflavored gelatin
1/4 cup Grand Marnier
1/2 cup water
1 cup heavy cream
1/4 teaspoon cream of tartar
dash of salt
Prepare a 6-cup soufflé dish by adding a waxed paper or foil collar which extends 2 inches above the dish. Heat Splenda with 1/4 cup water. Beat egg yolks in a large mixing bowl. Pour in syrup in a thin stream, beating constantly. Soften gelatin in 1/4 cup cold water for 5 minutes. Heat until disolved. Beat into egg yolks. Add Grand Marnier. Beat egg whites until foamy. Add cream of tartar and salt. Beat until stiff. Whip cream until it forms soft peaks. Fold into yolk mixture. Gently fold in stiffly beaten egg whites. Pour mixture into soufflé dish. Refrigerate at least 2 hours. Overnight is even better. Remove collar before serving.
Makes 6 Servings. 2.3 carbs per serving
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