Published February-01-02
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
  Issue: 3.02
Orange-Apple Brunch "Souffle"
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Sunday mornings always present a bit of a problem in the winter. Although we may be delighted to go out to brunch when the weather is warm, it's a bit difficult to muster the same enthusiasm when there is snow outside.
What we really want is to enjoy the same comforting flavors without having to venture outdoors, or do a lot of work. Wouldn't it be nice to just snuggle in with the paper and your first cup of coffee, while the aroma of Cinnamon fills the air?
This dish will let you do that, and as an added bonus, feel terrifically healthy at the same time.
How can a dish do both these things?
The easy part is that it can be made the night before, in about 5 minutes, and just slipped in the oven to bake when you awaken.
The healthy part is that it is both fat and sugar free, while containing 2 of your recommended daily servings of fruit.
A special note: I don't usually make brand name recommendations, but one is really necessary in order to make this. I am recommending that you use "Splenda" brand sweetener. This is a no-calorie, sucralose based sweetener which will take the heat of cooking without breaking down as Aspartame based sweeteners would. Since it is made from Sugar, it tastes like Sugar, so the flavor of the dish is much better than the usual diet fare.
Orange-Apple Brunch "Souffle"
8 slices of soft-textured Bread
2 cups Orange Juice
Egg Substitute, equivalent to 4 Eggs
24 packets, or 1/2 cup Splenda brand Sweetener
1 teaspoon Vanilla Extract
2 large Golden Delicious Apples, diced
1 teaspoon Cinnamon
Coat an 8-inch square ovenproof glass or ceramic baking dish with Vegetable Oil spray.
Place all of the ingredients, except the Apples in a blender or food processor, and blend until smooth.
Pour the blended mixture into the dish, and distribute the Apples evenly over the top. You can now cover the dish and put it in the refrigerator until the next morning, or cook it right away.
Place the dish in the oven, and bake at 325 degrees for one hour.
Makes 4 servings.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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