* 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
-------- ------------ --------------------------------
--Berry Layer
6 teaspoons sugar
3 cups raspberries
--Souffle
3 cups raspberries
4 large egg whites
1/3 cup sugar
confectioner's 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.


- - - - - - - - - - - - - - - - - - -

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

* Exported from MasterCook *

Lemon Souffle - 3 points

Recipe By :Eating Well, October, 1992
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
2 tablespoons cornstarch
1/3 cup fresh lemon juice
2 tablespoons fresh orange juice
1 1/2 teaspoons lemon zest -- grated
2 tablespoons Cointreau
5 large egg white
1/4 teaspoon cream of tartar
pinch salt
confectioner's sugar

In a small, heavy saucepan whisk together 1/4 cup sugar and cornstarch. Gradually whisk in 1/4 cup water, lemon juice, orange juice and lemon zest; bring to a boil over medium heat, stirring constantly. cook, stirring, for 30 to 45 seconds, or until slightly thickened and no longer cloudy. Remove from the heat, stir in orange liqueur and let cool to room temperature. (the recipe can be prepared ahead to this point. Store, covered, in the refrigerator for up to 2 days. Bring to room temperature before proceeding).
Position rack in the lower third of the oven and preheat oven to 350 degrees F. Lightly coat the inside(s) of a 1 1/2 quart souffle dish or six 1 1/2 cup individual souffle dishes with vegetable oil or nonstick cooking spray. sprinkle with sugar and tap out excess.
In a large, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed until foamy and opaque. Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff (but not dry) peaks form.
Stir the lemon mixture well. Whisk about one-quarter of the beaten egg whites into the lemon mixture until smooth. Using a rubber spatula, fold the lemon mixture back into the remaining whites. Turn into the prepared dish(es) and smooth the tops with the spatula.
Place the dish(es) in a roasting pan. Fill the pan with hot water to come about one-third of the way up the side(s) of the dish(es). Bake until puffed and the top feels firm to th touch, about 25 minutes for individual souffles or about 35 minutes for a large souffle. Dust with confectioners' sugar and serve immediately.
NI: Calories 130; Fat 0; Fiber (according to MasterCook) trace
Submitted to REG 6 by Suzanne C.


- - - - - - - - - - - - - - - - - - -

Per serving: 142 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 31g Carbohydrate; 0mg Cholesterol; 46mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Orange Souffle - 2 Points

Recipe By :Eating Well, October, 1992
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
2 tablespoons cornstarch
1/4 cup frozen orange juice concentrate -- undiluted
2 teaspoons fresh lemon juice
2 teaspoons orange zest -- grated
3 tablespoons orange marmalade
1 teaspoon orange extract
1/2 teaspoon vanilla extract
5 large egg white -- room temp
1/4 teaspoon cream of tartar
pinch salt
confectioner's sugar -- for dusting

In a small, heavy saucepan, whisk together 1/4 cup sugar and cornstarch. gradually stir in 3/4 cup water, orange juice concentrate, lemon juice and orange zest. Bring to a boil, stirring constantly. continue stirring and cook for 45 to 60 seconds, or until thickened and no longer cloudy. Remove from the heat and stir in marmalade, orange extract and vanilla. Transfer to a medium-sized bowl and let cool to room temperature. (the recipe can be prepared ahead to this point. Store, covered, in the refrigerator for up to 2 days. Bring to room temperature before proceeding).
Position rack in the lower third of the oven and preheat oven to 350 degrees F. Lightly coat the inside(s) of a 1 1/2 quart souffle dish or six 1 1/2 cup individual souffle dishes with vegetable oil or nonstick cooking spray. sprinkle with sugar and tap out excess.
In a large, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed until foamy and opaque. Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff (but not dry) peaks form.
Stir the orange mixture well. Whisk about one-quarter of the beaten egg whites into the lemon mixture until smooth. Using a rubber spatula, fold the lemon mixture back into the remaining whites. Turn into the prepared dish(es) and smooth the tops with the spatula.
Place the dish(es) in a roasting pan. Fill the pan with hot water to come about one-third of the way up the side(s) of the dish(es). Bake until puffed and the top feels firm to th touch, about 25 minutes for individual souffles or about 35 minutes for a large souffle. Dust with confectioners' sugar and serve immediately.
NI: Calories 128; Fat 0; Fiber (according to MasterCook) 1
Submitted to REG 6 by Suzanne C.


- - - - - - - - - - - - - - - - - - -

Per serving: 135 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 31g Carbohydrate; 0mg Cholesterol; 52mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Raspberry Souffle - 1 Point

Recipe By :Eating Well, October, 1992
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups raspberries
5 tablespoons sugar
1 1/2 teaspoons orange zest -- grated
2 tablespoons cornstarch
2 1/2 tablespoons fresh lemon juice
2 tablespoons raspberry liqueur
5 large egg white
1/4 teaspoon cream of tartar
pinch salt
confectioner's sugar -- for dusting

In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar and grated orange zest. Bring to a boil over medium heat, stirring and mashing the raspberries. Dissolve cornstarch in lemon juice and add to the raspberry mixture. cook, stirring, for about 45 seconds, or until thickened and no longer cloudy. Remove from the heat and stir in raspberry liqueur and the remaining 1/3 cup raspberries. Transfer to a bowl and let cool to room temperature. (The recipe can be prepared ahead to this point. Store, covered, in the refrigerator for up to 2 days. Bring to room temperature before proceeding.)
Position rack in the lower third of the oven and preheat oven to 350 degrees F. Lightly coat the inside(s) of a 1 1/2 quart souffle dish or six 1 1/2 cup individual souffle dishes with vegetable oil or nonstick cooking spray. sprinkle with sugar and tap out excess.
In a large, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed until foamy and opaque. Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat until stiff (but not dry) peaks form.
Stir the raspberry mixture well. Whisk about one-quarter of the beaten egg whites into the lemon mixture until smooth. Using a rubber spatula, fold the lemon mixture back into the remaining whites. Turn into the prepared dish(es) and smooth the tops with the spatula.
Place the dish(es) in a roasting pan. Fill the pan with hot water to come about one-third of the way up the side(s) of the dish(es). Bake until puffed and the top feels firm to th touch, about 25 minutes for individual souffles or about 35 minutes for a large souffle. Dust with confectioners' sugar and serve immediately.
NI: Calories 87; Fat 0; Fiber (computed by MasterCook) 2
Submitted to REG 6 by Suzanne C.


- - - - - - - - - - - - - - - - - - -

Per serving: 96 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 46mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0