Dessert

Raspberry Souffle is for Dessert.

Raspberry Souffle takes 30 minutes to prepare.

Raspberry Souffle takes 20 minutes to cook.

Raspberry Souffle makes 3 servings.

The ingredients for Raspberry Souffle are:

12 oz bag unsweetened frozen raspberries, defrosted
1/3 cup sugar
juice of 1/2 lemon
pinch salt
3 egg yolks
8 egg whites
pinch cream of tartar
1/2 cup sugar

Here is how you make Raspberry Souffle:

Preheat oven to 375.Rub 3 (2 cup) souffle dishes with butter and then coat with sugar.Reserve a handful of raspberries. Drain defrosted raspberries into a bowl. Lightly mash to increase juice. Microwave juice in a large bowl until reduced to 3/4 cup liquid. Stir in 1/3 cup sugar and lemon juice. Continue to mash raspberries and stir in resulting juice/pulp. Put 2 TBSP sauce in each souffle dish with reserved raspberries.Whip egg yolks and add to the remaining raspberry mixture.Add pinch cream of tartar to eggs and wisk on low until frothy. Increase speed to medium and whip until beater marks show. Slowly add 1/2 cup sugar. Beat until stiff peaks form, but eggs are glossy (not dry). Add 1/4 egg whites to raspberry mixture and fold in. Then fold in remaining egg whites very gently. Spoon into souffle dishes, run thumb along rim, and bake for 20-30 minutes. Dust with powdered sugar and serve immediately,Number of Servings: 3Recipe submitted by SparkPeople user TIFFLH.

The nutritional information for Raspberry Souffle is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 319.6

• Total Fat: 2.9 g
• Cholesterol: 136.6 mg
• Sodium: 57.1 mg
• Total Carbs: 60.5 g
• Dietary Fiber: 1.4 g
• Protein: 11.1 g

Raspberry Souffle is French cuisine.