Raspberry-Lemon Souffles
Ingredients
Instructions
- Preheat oven to 400F.
- Spray six 3/4-cup souffle dishes or custard cups with oil spray.
- Place dishes on baking sheet.
- Puree raspberries with juices in processor.
- Strain puree into heavy medium saucepan, pressing to extract as much liquid as possible.
- Add 4 tablespoons sugar, jam and cornstarch to saucepan.
- Whisk over medium heat until mixture boils and thickens, about 2 minutes.
- Add lemon peel and vanilla.
- Transfer to large bowl.
- Cool, whisking occasionally.
- Using electric mixer, beat egg whites and salt in another large bowl until soft peaks form.
- Gradually add 3 tablespoons sugar; beat until stiff but not dry.
- Fold 1/3 of whites into raspberry mixture; fold in remaining whites.
- Divide mixture among prepared dishes.
- Bake souffles until puffed and golden, about 16 minutes.
- Sprinkle with powdered sugar and serve.
Nutrition & Diet Analysis (per serving)
384
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).