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Wicklewood’s Simple Sugar Free Apricot Soufflé

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“Soufflé’s normally terrify me but this one is so simple, with no complicated roué to prepare, and because it is so light it makes a refreshing end to any meal, Don’t be tempted to use jams or jellies as they tend be too heavy, I use Meridians organic fruit spread, not only is it low in sugar but Meridian’s also produce other varieties of fruit spreads . Or of course, if you have a glut of fruit you could also make your own puree.”

Ingredients Nutrition


  1. Preheat the oven to 190c
  2. In a small bowl combine the artificial sweetener and 1 teaspoon of cinnamon.
  3. Lightly grease four individual soufflé dishes and dust them lightly with half of the cinnamon mixture, set aside the remaining to use later for dusting.
  4. Separate the eggs into two bowls.
  5. Set the whites aside and add the apricot, lemon zest and the other tablespoon of cinnamon to the yolks.
  6. With a blender whisk the apricot mixture until thick and slightly paler in colour, set aside.
  7. Whisk the egg whites until they are stiff and form soft peaks.
  8. Gently fold the whites evenly into the apricot mixture.
  9. Divide the mixture between the prepared soufflé dishes.
  10. Bake for 10-15 mins until risen and golden.
  11. Dust with remaining cinnamon mixture and serve immediately.

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