Strawberry Souffle

Leah Stacey


A friend and I were recently talking about dessert souffles and she wanted to know if I had ever made one. I told her no. Well that made me want to try and make one and here is the result. Fluffy, warm, sweet and creamy. Yummy! So impress your family and guest with the easy decadent dessert. You can serve it with some whipped cream or even drizzle chocolate syrup on top.
PS. It's also fat free!

pinch tips: How to Cream Butter & Sugar







12 oz
trimmed, fresh strawberries
2 tsp
lemon or lime juice (optional)
1/2 c
sugar, divided
1 Tbsp
4 large
egg whites, room temperature
pinch salt

Directions Step-By-Step

Preheat oven to 400F. Butter and sugar six 8-oz ramekins (or four 8-oz ramekins). I had 4 8-oz ones and I still ended up with a little bit left so I put it in a very small ramekin and gave that one to my 1 year old.
In the bowl of a food processor, combine strawberries, 1/4 cup sugar and cornstarch. Blend until mixture is very smooth.
In a large bowl, beat egg whites to soft peaks. Gradually blend in the remaining 1/4 cup sugar and a pinch of salt and continue beating to stiff peaks. Whisk 1/3 of strawberry mixture into the egg whites. Gradually fold in remaining strawberry puree until everything is evenly combined.
Fill all ramekins to the top and level with the back of a butter knife. There may be some batter left over (just discard remaining batter unless you have enough to fill an additional small ramekin). Place them all on a large cookie sheet and carefully place them in the oven.
Bake for 14-16 minutes, until the tops of the souffles are golden brown. Remove from oven and serve immediately. Souffles are still good at room temperature, but they will sink down a bit as they cool.

About this Recipe

Main Ingredient: Fruit
Regional Style: French
Dietary Needs: Low Fat, Low Carb
Other Tag: Quick & Easy