This is the easiest and most foolproof soufflé recipe I know.  And, because it does not use an egg-rich base, it is low in fat.  The recipe is adapted from the late Pierre Franey’s last cookbook.  You might want to try substituting other flavors of marmalade or preserves.

Ingredients:

1/2 cup chunky orange marmalade
1 tablespoon Grand Marnier
4 large egg whites 

Directions:

Whisk together marmalade and Grand Marnier.  Beat whites until they form soft peaks.  Fold into marmalade mixture, blending well.  Spoon into four 1-cup soufflé molds which have been buttered and dusted with granulated sugar and level with a spatula.  Make a channel around the edge of the molds using a thumb.  Bake for 8-10 minutes at 400 degrees. Sprinkle with powdered sugar and serve with chocolate sauce if desired.