Blueberries and Cream Souffles
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
4 souffles
- Serves:
- 4
ingredients
- 1 tablespoon butter
- 1⁄4 cup Splenda Sugar Blend for Baking
-
SOUFFLES
- 3 egg whites
- 2 1⁄2 tablespoons Splenda Sugar Blend for Baking
- 1⁄2 cup reduced-sugar yellow cake mix
- 1 egg yolk
- 1⁄4 cup fresh blueberries
- 2 tablespoons water
-
TOPPING
- 1⁄4 cup fresh blueberries
- 1⁄2 tablespoon Splenda brown sugar blend
- 1 tablespoon water
- 1⁄2 cup light whipped topping (cool whip)
directions
- Preheat oven to 400 degrees. Butter the bottom and sides of four 6 oz souffle cups (ramekins with straight sides). Coat the bottom and sides with splenda blend.
- FOR TOPPING:Simmer the blueberries, brown sugar and water in a small sauce pan until berries burst. Put in refrigerator to cool.
- While souffles are baking, fold the cooled mixture and whipped topping together.
- FOR SOUFFLES: Puree the blueberries and water in blender.
- In a large bowl mix together the cake mix, yolk and pureed blueberries. Beat until there are no lumps.
- With an electric mixer whip the egg whites and 2 1/2 tablespoons of splenda until soft peaks form when beaters/whisk is removed.
- Gentley fold the egg whites into the cake mix, leaving some streaks of light and dark.
- Fill the souffle cups about 3/4 of the way full. Bake for 10 minutes without opening oven door.
- Remove from oven and place a spoon full of the topping on each souffle. Serve right away.
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Reviews
-
Made for Hidden Gems 12/08. I like the flavor of the recipe. I love blueberries and I love eggs so this already started out as a winner for me. I had trouble with the actual souffle so made it twice. The frist one just "layed" not "souffed". My 2nd one souffled but fell. :-( Either way we did enjoy it as the taste overcame the falling souffle. I reminded myself of Lucille Ball and her comedic TV cooking. I will keep practicing. I did use regular sugar as opposed to Splenda and wonder if that could have made a difference. My blueberries were frozen (from orchard picking) but thawed to room temp before starting out. I have 2 more gallons frozen and plan to try this one again. Thank you.
RECIPE SUBMITTED BY
<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p>
<p>I have a five year old son, a newborn baby girl (as of 2013) and have been married for 8 years. <br /><br /><br /></p>