TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 8 servings


  • 1 can (21 ounces) blueberry pie filling
  • 1 teaspoon grated lemon peel
  • 5 eggs, separated
  • 1/3 cup crushed gingersnap cookies (about 10 cookies)
  • 2 tablespoons sugar
  • 1/2 teaspoon almond extract
  • 1/2 cup sliced almonds
  • Confectioners' sugar and maple syrup

Nutritional Facts

1 piece: 264 calories, 7g fat (1g saturated fat), 132mg cholesterol, 110mg sodium, 44g carbohydrate (33g sugars, 3g fiber), 6g protein.


  1. In a small bowl, combine pie filling and lemon peel; transfer to a greased 9-in. deep-dish pie plate. In a large bowl, combine the egg yolks, crushed cookies, sugar and extract; set aside.
  2. In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into cookie mixture. Spread over filling; sprinkle with almonds.
  3. Microwave, uncovered, at 50% power for 12-15 minutes or until topping is set. Let stand for 5 minutes before serving. Sprinkle servings with confectioners' sugar and drizzle with syrup. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Blueberry Breakfast Souffle in Country Woman Christmas Annual 2012, p27

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