In a pot, mix the apples and water. Wait for them to boil, reduce the heat to low, and cover for 10 minutes (until the apples are soft). Stir occasionally, and add the almond extract and Splenda. Remove from heat and place in the refrigerator for 10 minutes.
Preheat the oven to 425F (220 C).
In a large bowl, beat the egg whites with a mixer until stiff peaks form.
With a spatula, gently fold the apple mixture into the egg whites until combined (being careful not to deflate the egg whites).
Pour the mixture into greased souffle ramekins (you can use PAM).
Bake the souffle for 15 minutes or until golden brown. Sprinkle with almonds before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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