Preparation:
The sauce: In a small saucepan bring the orange juice and water to the boil. Remove from the heat, stir in the cornstarch slurry; return to the heat and bring to the boil for 1 minute to thicken and clear. Remove from the heat and let cool. Put the yoghurt in a small bowl and gently whisk in the warm orange mixture.
The filling: Combine the mixed dried fruit and cranberries and set aside.
The omelet: In a small bowl combine the egg sustitute, the egg yolks, arrowroot and 1/2 tsp opf the cardamom. In another bowl beat the egg whites with the cream of tartar and brown sugar until they form soft peaks. Just before cooking, fold the egg yolk mixture into the egg whites until they are an even pale yellow colour.
Pre-heat the broiler and set the rack 4-5 inches (10 to 13 cm) from the heating element. Set the skillet over medium heat and, when hot, add the butter, letting it sizzle until it looks light brown. Add the omelet mixture all at once and whisk it for about 10 seconds, counting slowly.
Now sprinkle the dried fruit filling over the top, pressing down with a fork to get it beneath the surface. Cook until the edges of the omelet come away from the pan, air holes start to appear on the top, and you can smell the brown sugar starting to caramelize, about 2 minutes.
Immediately slide the pan under the pre-heated broiler and cook until a brown colour appears on top and the omelet has risen, about 4 minutes. Remove from the oven, loosen the edges and use a spatula to help you carefully shake it out of the pan onto a cutting board.
To serve: Cut into 4 wedges, place on individual serving plates and spoon the sauce over the top. Garnish with the cranberries and almonds and a sprinkling of the remaning ground cardamom. |
