Hubby and I are trying to eat healthily at the moment and I grabbed a copy of 100 Great Low-Fat Recipes by Rosemary Conley from the library. We’ve tried a few recipes from this book, and they’ve been very successful. Last night Mr Munro made a raspberry soufflé. It was quick and easy and best of all, it tasted great!
225 grams (8 oz) frozen berries e.g. blackberries, raspberries
25 grams (1 oz) caster sugar
3 egg whites
150 grams (5 oz) caster sugar
fresh fruit to decorate
1. Cook the berries and 25 grams of caster sugar in a small saucepan. Gently simmer for 10 – 15 minutes until the fruit reduces to a thick paste. Pour into a mixing bowl and cool.
2. Preheat your oven to 200C (400F)
3. In a clean bowl whisk the egg whites along with a pinch of your caster sugar. When the egg whites start to peak, gradually add the rest of the sugar 1 dessertspoon at a time. Allow about 10 seconds between each addition of sugar. Continue until you’ve added all the sugar.
4. Place a dessertspoon of fruit mixture into four greased ramekins. Gently fold the egg whites into the remaining fruit mixture. Smooth the top.
5. Place in the oven and bake for 5 – 6 minutes.
6. Serve the soufflés straight away since they’ll collapse once they come out of the oven.
1. While I really liked these I found them a little sweet. When we make them again we’ll fiddle with the amount of sugar.
2. Our ramekins were a little big. The mixture should rise a little above the top of the ramekin.
3. We used only raspberries, but I think they’d be nice with a mixture of berries.
4. We cooked ours for six minutes in a fan-bake oven and felt this was perfect.
5. Each soufflé is 187 calories and this recipe serves four.
Have you made a soufflé before?