Raspberry Souffle
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 1⁄2 cups raspberry puree
- 2 tablespoons sugar
- 4 egg whites
- 1⁄4 teaspoon lemon juice
- 1 tablespoon sugar, for ramekins
directions
- Put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute.
- Beat egg whites, lemon juice and sugar until stiff and fluffy.
- GENTLY fold the egg whites into the raspberry mixture.
- Pour into 4 lightly greased and sugared ramekins. Place in a preheated 400 degree oven. Bake for 12-15 minutes or until golden brown.
- Serve immediately.
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Reviews
-
I thought this was delicious -
This is excellent, very quick and easy - I also used this as a basis for a prune soufflé, substituting the raspberries with puréed prunes. My Grandmother used to make Prune Soufflé every year for my Grandfather's birthday. -
This was simple to make and takes very few ingredients. I liked that it didn't need much sugar. It was pretty blah, though and I won't make it again.
RECIPE SUBMITTED BY
Dancer
Guelph, 0