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Photo of Raspberry souffle by WW

Raspberry souffle

Total Time
22 min
10 min
12 min
We just know you'll adore this lighter-than-air, super-fluffy berry dessert.


Plain flour

1 tsp, to dust

Frozen raspberries

2 cup(s)

Egg white

4 medium

Caster sugar

cup(s), (75g)

Plain or natural yoghurt, low-fat, no added sugar

¼ cup(s)

Oil spray

2 x 3 second spray(s)


  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.