1 c. plus 2 tbsp. flour
1/2 tsp. salt
2 c. fat-free egg substitute
1 tsp. vanilla extract
6 apples, peeled and thinly sliced
3 tbsp. sugar
1/2 tsp. cinnamon
2 c. skim milk
2 tbsp. unsalted stick butter
3 tbsp. light brown sugar, firmly packed

Preheat oven to 425°F. In a large bowl, combine the flour, sugar, salt and cinnamon; make a well in the center. Add the egg substitute, milk and vanilla; whisk until thoroughly combined. Place the butter in a 9 x 13-inch baking dish; place in the oven until the butter is melted and sizzling, about 3 minutes. Add the apples and mix gently to coat.

Bake until the apples are heated through, about 5 minutes. Pour the egg mixture over the apples; sprinkle with the brown sugar.

Bake until the souffle is puffed and golden and a knife inserted in the center comes out clean, about 35 minutes. Serve at once.