Orange Cream Soufflé Gluten Free!

1-2 single serve Soufflé dishes (mine is about 16oz)
1/2cup orange juice (3-4 oranges)
1/2t orange zest (1 orange)
1&1/2t cornstarch
2 egg whites
1 (tiny) pinch of salt
2T granulated sugar
1/2t vanilla

Optional:
1/2 t almonds
1/2 t powdered sugar

Preheat oven to 450 degrees. Spray soufflé dish(es) with non-stick spray. Put on cookie sheet and set aside.
Grate orange peel. Juice oranges. Put juice and zest in small sauce pan, leaving about 2T juice in bowl. Add cornstarch to bowl and whisk with fork. This will eliminate any clumps. Add to sauce pan, cook over medium heat until mix boils, stirring often. Boil about 30 seconds, just to let the mix thicken. Remove from heat.
Beat egg whites and salt in mixer. Beat high until soft peak forms. Add sugar one tablespoon at a time, continuing to beat on high. When stiff peak forms add vanilla and beat just enough to mix it in.
Put 1/4 of egg mix into sauce pan with orange mix and fold gently. Put orange mix into remaining egg mix and fold gently.
Spoon into dish. Sprinkle almonds on top, if desired. (I did half with, half without, next time I will do all with, but I love almonds!)
Bake 12-15 minutes or until puffed and golden brown. Sprinkle on powdered sugar and serve immediately. Careful, it will be hot!

Tip: you will want to work quickly with the egg mixture so it doesn't deflate!