Apparently now that I get and know how to make a soufflé, I'm going to be trying out other low calorie flavors too. If you haven't checked out the the amazing chocolate soufflés, you'll want to do that now probably.
Makes 3 soufflés
1/2 c fresh raspberries
2 1/2 tbsp granulated sugar substitute*
2 egg whites
1/2 tsp butter
1/2 oz dark chocolate, chopped
Preheat oven to 400 degrees with a rack in the center.
Wash and dry your raspberries - make sure they get pretty dry - you don't need the extra moisture. Puree the raspberries and press through a fine sieve to get all of the seeds out. I have a sieve like this that I use all. the. time. Mostly as a colander. Anyway, just dump the pureed raspberries into the sieve holding it over a bowl. I used a spoon and just kind of pressed it through until I just had seeds left in the sieve. Very easy!
Add 1 tbsp granulated sugar substitute and set aside. Beat egg whites (I use an electric hand mixer whisk) until thickened and start sprinkling the remaining sugar substitute (1.5 tbsp) into them until all of it has been added and you have stiff glossy peaks. If you need to watch a video about what "beating to stiff peaks" means like I did the first time I made souffles, click here.
Grease 3 small ramekins with butter. Fold 1/3 of the egg whites into the raspberry puree very gently. Once mixed, fold the raspberry puree mixture back into the remaining egg whites and fold again until there are no streaks of pink left. Gently scoop some souffle mixture into the ramekins until half full. Divide the chocolate between the ramekins and then fill to the top with souffle mixture. Place ramekins on a cookie sheet with at least a few inches between them and put on the center rack in the oven. Bake for 9-11 minutes until golden brown and puffed up. Serve immediately and ENJOY!!
* When the recipe calls for granulated sugar substitute it refers to one that measures cup for cup like sugar. If you are using a more concentrated sweetener, then use my measurement as though it were sugar and use whatever the equivalent is of your brand of sweetener. For example, if you are using Truvia, it would be 1.25 tsp per 1 TBL of sugar - so you would need 6.25 tsp for this recipe. You can find conversion charts for pretty much every sweetener out there online by going to your brand's website.
Original recipe found here.