* Exported from MasterCook *
Double Raspberry Souffles - 1 Points
Recipe By :Eating Well, March/April, 1996
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.
Amount Measure Ingredient -- Preparation Method
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6 teaspoons sugar
3 cups raspberries
3 cups raspberries
4 large egg whites
1/3 cup sugar
TO MAKE BERRY LAYER: Preheat oven to 375 degrees F. Coat six 8 ounce souffle cups with nonstick cooking spray. Add 1 teaspoon sugar to each cup and swirl to coat the inside. Distribute raspberries in the bottom of the cups.
TO MAKE SOUFFLES: In a saucepan, stir raspberries over low heat until they are juicy (for fresh) or thawed (for frozen). Transfer to a fine sieve set over a bowl. With a spoon, press the berries through the sieve, being careful to extract all the pulp. Discard the seeds.
Return the puree to the saucepan. Bring to a simmer and stir over medium heat until very thick and reduced to 1/4 cup, about 10 minutes. (Reduce the heat as the mixture thickens.)
In a mixing bowl, beat egg whites and salt with an electric mixer on high speed until soft peaks form. continuing to beat, gradually add sugar and beat until stiff peaks form. With a rubber spatula, fold about a fourth of the beaten whites into the reserved raspberry puree to lighten its texture, then pour the mixture over the remaining whites. Gently fold the puree and whites together until evenly blended. Spoon the souffle mixture into the cups, spreading to the edges of the cups.
Set the cups on a baking sheet and bake for 10 minutes, or until lightly browned on the top. dust with confectioners' sugar and serve immediately. Makes 6 individual souffles.
NI: Calories 150; Fat 0; Fiber (computed by MasterCook) 9 gm
Submitted to REG 6 by Suzanne C.
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Per serving: 132 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g Protein; 30g Carbohydrate; 0mg Cholesterol; 37mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0