Raspberry souffle
6
Points®
Total time: 22 min • Prep: 10 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
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
⅓ cup(s), (75g)
Plain or natural yoghurt, low-fat, no added sugar
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.
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