Blueberries and Cream Souffles

“These reduced sugar individual desserts are a cross between a souffle and a cake because they have the lightness of a souffle with a little more stability. Save the extra cake mix to make these over and over, or to try some other flavors.”
4 souffles

Ingredients Nutrition


  1. 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.
  2. FOR TOPPING:Simmer the blueberries, brown sugar and water in a small sauce pan until berries burst. Put in refrigerator to cool.
  3. While souffles are baking, fold the cooled mixture and whipped topping together.
  4. FOR SOUFFLES: Puree the blueberries and water in blender.
  5. In a large bowl mix together the cake mix, yolk and pureed blueberries. Beat until there are no lumps.
  6. With an electric mixer whip the egg whites and 2 1/2 tablespoons of splenda until soft peaks form when beaters/whisk is removed.
  7. Gentley fold the egg whites into the cake mix, leaving some streaks of light and dark.
  8. Fill the souffle cups about 3/4 of the way full. Bake for 10 minutes without opening oven door.
  9. Remove from oven and place a spoon full of the topping on each souffle. Serve right away.

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