Apricot Dessert Soufflé

Makes 6 servings

3	tablespoons butter
2	tablespoons all-purpose flour
1	cup no-sugar-added apricot pourable fruit*
1/3	cup finely chopped dried apricots
3	egg yolks, beaten
4	egg whites
1/4	teaspoon cream of tartar
1/8	teaspoon salt

*3/4 cup no-sugar-added fruit spread mixed with 1/4 cup warm water can be substituted.

Preheat oven to 325°F. Melt butter in medium saucepan. Add flour; cook, stirring constantly, until bubbly. Add pourable fruit and apricots; cook, stirring constantly, until thickened, about 3 minutes. Remove from heat; blend in egg yolks. Cool to room temperature, stirring occasionally. Beat egg whites with cream of tartar and salt at high speed in small bowl of electric mixer until stiff peaks form. Gently fold into apricot mixture. Spoon into 1-1/2-quart soufflé dish. Bake 30 minutes or until puffed and golden brown.** Serve immediately.

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Apricot Dessert Souffle