Preheat the oven to 375°F. Lightly grease four individual soufflé dishes and dust them lightly with flour.
Separate the eggs and place the yolks in a bowl with the fruit spread, lemon zest and cinnamon.
Beat hard until the mixture is thick and pale in color.
4. Place the egg whites in a grease-free bowl and beat them until they form soft peaks when the beater is lifted.
Using a metal spoon or spatula, gradually fold the egg whites evenly into the yolk mixture.
Divide the soufflé mixture among the prepared dishes and bake for 10 - 15 minutes, until well-risen an golden brown. Serve immediately, with a little extra ground cinnamon.