1 cup frozen orange juice concentrate, thawed
⅓ cup instant nonfat dry milk powder
¼ cup plus 2 tablespoons sugar
¼ cup all-purpose flour
⅛ teaspoon salt
2 egg yolks
6 egg whites
½ teaspoon cream of tartar
Garnish: confectioners’ sugar
1. Preheat oven to 375°. Spray a 10-inch ovenproof skillet with nonstick cooking spray. In a medium saucepan, combine juice concentrate, milk, powder sugar, flour, and salt. Cook over medium heat, whisking constantly, until mixture comes to a boil (about 5 to 7 minutes). Remove from heat.
2. In a large bowl, beat egg yolks with an electric mixer until light and lemon colored. Slowly pour one-fourth of hot juice mixture into egg yolks, whisking constantly. Gradually add remaining hot juice mixture, whisking constantly.
3. Using clean beaters, beat egg whites and cream of tartar in another large bowl at high speed until stiff peaks form. Fold beaten egg whites, one-third at a time, into juice mixture. Spoon batter into prepared skillet.
4. Bake for 20 minutes or until puffed and dark golden brown. Sprinkle with confectioners’ sugar, if desired. Serve immediately (soufflé will fall as it cools.)