Raspberry Jam Souffle Recipe

Raspberry Jam Souffle Recipe

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45 juta s/d 2.5 milyar listing 2017
Raspberry Jam Souffle Recipe Raspberry Jam Souffle Recipe Raspberry Jam Souffle Recipe, This impressive fat-free dessert is easier to make than you think—just fold store-bought fruit spread into beaten egg whites and bake. To do ahead, prepare and refrigerate soufflé mixture in soufflé dish up to three hours, then bake as directed just before serving.
Raspberry Jam Souffle Recipe

Raspberry Jam Souffle Recipe

This impressive fat-free dessert is easier to make than you think—just fold store-bought fruit spread into beaten egg whites and bake. To do ahead, prepare and refrigerate soufflé mixture in soufflé dish up to three hours, then bake as directed just before serving. Prep : 20 minutes Bake : 15 minutes
  • 2/cup seedless raspberry spreadable fruit (no-sugar-added jam)
  • 1 tablespoon fresh lemon juice
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375°F. In large bowl, with wire whisk, beat fruit spread with lemon juice; set aside.
  2. In medium bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form when beaters are lifted. Sprinkle in sugar, 1 tablespoon at a time, beating until sugar has dissolved. Add vanilla; continue beating until egg whites stand in stiff peaks when beaters are lifted.
  3. With rubber spatula, gently fold one-third of beaten egg whites into raspberry mixture. Fold in remaining whites, just until blended. Spoon mixture into 11/2-quart soufflé dish; gently spread evenly.
  4. Bake until soufflé has puffed and is lightly browned, and knife inserted 1 inch from edge comes out clean, 15 to 18 minutes. Serve immediately. Makes 6 servings.
Each serving : About 75 calories, 3g protein, 16g carbohydrate, 0g total fat, 1g fiber, 0mg cholesterol, 35mg sodium.

BANANA SOUFFLÉ

Prepare soufflé as directed but prepare banana puree instead of spreadable fruit. In blender or in food processor with knife blade attached, puree 2 very ripe medium bananas, cut into large pieces, with 2 tablespoons sugar, 1 tablespoon fresh lemon juice and 1/4 teaspoon ground cinnamon until smooth. Fold beaten egg whites into banana puree and bake as directed. berry souffle, berry souffle recipe, bill granger recipes, blueberry souffle, michel roux jr recipes, raspberry souffle, raspberry souffle recipe, souffle dishes, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Raspberry Jam Souffle Recipe

Article Categories : Desserts

Raspberry Jam Souffle Recipe

Raspberry Jam Souffle Recipe

This impressive fat-free dessert is easier to make than you think—just fold store-bought fruit spread into beaten egg whites and bake. To do ahead, prepare and refrigerate soufflé mixture in soufflé dish up to three hours, then bake as directed just before serving.

Prep : 20 minutes
Bake : 15 minutes

  • 2/cup seedless raspberry spreadable fruit (no-sugar-added jam)
  • 1 tablespoon fresh lemon juice
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375°F. In large bowl, with wire whisk, beat fruit spread with lemon juice; set aside.
  2. In medium bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form when beaters are lifted. Sprinkle in sugar, 1 tablespoon at a time, beating until sugar has dissolved. Add vanilla; continue beating until egg whites stand in stiff peaks when beaters are lifted.
  3. With rubber spatula, gently fold one-third of beaten egg whites into raspberry mixture. Fold in remaining whites, just until blended. Spoon mixture into 11/2-quart soufflé dish; gently spread evenly.
  4. Bake until soufflé has puffed and is lightly browned, and knife inserted 1 inch from edge comes out clean, 15 to 18 minutes. Serve immediately. Makes 6 servings.

Each serving : About 75 calories, 3g protein, 16g carbohydrate, 0g total fat, 1g fiber, 0mg cholesterol, 35mg sodium.

BANANA SOUFFLÉ

Prepare soufflé as directed but prepare banana puree instead of spreadable fruit. In blender or in food processor with knife blade attached, puree 2 very ripe medium bananas, cut into large pieces, with 2 tablespoons sugar, 1 tablespoon fresh lemon juice and 1/4 teaspoon ground cinnamon until smooth. Fold beaten egg whites into banana puree and bake as directed.