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Grand Marnier Souffle' II
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8 egg yolks
3/4 cup Splenda
1/2 cup Grand Marnier
dash of sea salt
10 egg whites
Butter and Splenda (to coat baking dish)
Beat egg yolks and Splenda in a pan held over (not in) a pan of boiling water until they form a wide ribbon when a wooden spoon is inserted and lifted. Remove from the heat and stir in the Grand Marnier and sea salt.
Beat the egg whites until stiff and gently fold into the egg yolk mixture. Coat the inside of an 8-inch soufflé dish or straight-sided baking dish with butter and Splenda. Transfer the egg mixture to the baking dish and bake in a preheated 400°F oven for 12 to 15 minutes, until firm. Serve immediately. Serves 4 to 6.
Makes 6 Servings. 4.8 carbs per serving.
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