Raspberry Soufflé

By Nikki Sheriff

Raspberry Soufflé
  • 2/3 cup raspberry preserves, no sugar added

  • 4 egg whites

  • 2 TBSP light sugar (sugar/stevia blend)

  • 1 TBSP lemon juice

  • 1 tsp vanilla

  • 1/2 tsp cream of tartar

  1. Preheat the oven to 375 degrees F.

  2. Whip the egg whites and cream of tarter until the whites get fluffy. Add the vanilla and continue beating, gradually adding the sugar until the whites hold stiff peaks when the beater is removed.

  3. In a small separate bowl, whisk together the preserves and lemon juice.

  4. Gently fold in half the preserve mixture into the egg whites, and then the other half.

  5. Spread into 6 lightly greased ramekins. Place all ramekins onto a baking sheet and put the baking sheet into the oven.

  6. Bake 16-18 minutes, or until lightly browned.

  7. Carefully remove from oven and serve immediately.

Nutritional Facts

For one soufflé
Calories 34
Total Fat 0g
Sodium 36mg
Carbohydrates 11g
Sugar 2g
Protein 2g

dessert raspberry souffle