Photo of Raspberry souffle by WW

Raspberry souffle

5
5
5
SmartPoints® value per serving
Total Time
22 min
Prep
10 min
Cook
12 min
Serves
4
Difficulty
Moderate
We just know you'll adore this lighter-than-air, super-fluffy berry dessert.

Ingredients

Plain flour

1 tsp, to dust

Frozen raspberries

2 cup(s)

Egg white

4 medium

Caster sugar

cup(s), (75g)

Low-fat natural yoghurt

¼ cup(s)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray four 1-cup (250ml) capacity ramekins with oil and dust inside with flour. Gently tap ramekins to remove excess flour.
  2. Puree thawed raspberries in a food processor. Strain and discard seeds.
  3. Using electric beaters, beat egg whites in a large, clean, dry bowl until soft peaks form. Add ¼ cup sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Gently fold in half the raspberry puree. Divide mixture among ramekins. Bake for 12 minutes or until lightly browned and puffed.
  4. Meanwhile, place low-fat yoghurt, remaining raspberry puree and sugar in a medium bowl, stirring well to combine. Serve souffles with raspberry yoghurt puree on the side.