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Fruit Souffle Omelet

1/2 cup orange juice
1/4 cup water
2 tablespoons cornstarch mixed with 1/4 cup orange juice
1/4 cup strained yoghurt

1/3 cup mixed dried fruit cut into strips (prunes, apples, apricots and pears)
2 tablespoons dried cranberries

1/4 cup liquid egg substitute
2 egg yolks
1/2 teaspoon arrowroot
1 teaspoon ground cardamom
4 egg whites
1/4 teaspoon cream of tartar
2 tablespoons brown sugar
1 teaspoon unsalted butter
1 tablespoon dried cranberries
1 tablespoon slivered almonds

In a small saucepan bring the orange juice and water to the boil.
Remove from the heat, stir in the cornstarch slurry; return to the
heat and bring to the boil for 1 minute to thicken and clear. Remove
from the heat and let cool. Put the yoghurt in a small bowl and
gently whisk in the warm orange mixture.

Combine the mixed dried fruit and cranberries and set aside.

In a small bowl combine the egg sustitute, the egg yolks, arrowroot
and 1/2 tsp opf the cardamom. In another bowl beat the egg whites
with the cream of tartar and brown sugar until they form soft peaks.
Just before cooking, fold the egg yolk mixture into the egg whites
until they are an even pale yellow colour. Pre-heat the broiler
and set the rack 4-5 inches (10 to 13 cm) from the heating element.
Set the skillet over medium heat and, when hot, add the butter,
letting it sizzle until it looks light brown. Add the omelet
mixture all at once and whisk it for about 10 seconds, counting
slowly. Now sprinkle the dried fruit filling over the top, pressing
down with a fork to get it beneath the surface. Cook until the
edges of the omelet come away from the pan, air holes start to
appear on the top, and you can smell the brown sugar starting to
caramelize, about 2 minutes. Immediately slide the pan under the
pre-heated broiler and cook until a brown colour appears on top
and the omelet has risen, about 4 minutes. Remove from the oven,
loosen the edges and use a spatula to help you carefully shake it
out of the pan onto a cutting board.

Cut into 4 wedges, place on individual serving plates and spoon
the sauce over the top. Garnish with the cranberries and almonds
and a sprinkling of the remaning ground cardamom.


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