Double Raspberry Soufflé
Source of Recipe
Williams Sonoma Fresh & Light
Recipe Introduction
Points: 2
Serves: 6
List of Ingredients
sugar for coating, plus 2 1/2 tbsp sugar
1 1/2 cups fresh raspberries
1 pkg (10 oz) frozen raspberries in syrup, thawed
2 tsp lemon juice
4 egg whites
pinch of cream of tartar
1 tbsp Cointreau or other orange liqueur
1 tsp vanilla extract (essence)
Recipe
1. Preheat oven to 375. Coat six 2/3-cup (5 oz) soufflé molds w/non-stick cooking spray. Then coat the molds with sugar, tapping out any excess. Divide the fresh berries among the molds; there should be 10-12 berries in each mold.
2. Place the thawed raspberries in a blender and process just until smooth. Pass the berries through a fine-mesh sieve placed over a bowl, pressing hard on the solids with the back of a spoon to extract as much juice as possible. Transfer the puree to a small saucepan and add the 2 1/2 tbsp sugar and the lemon juice. Place over medium heat, bring to a simmer, and simmer for about 3 minutes.
4. Meanwhile, in a bowl, using an electric mixer, beat together the egg whites and cream of tartar until stiff peaks form.
5. Remove the puree from the heat and stir in the Cointreau and vanilla. Immediately pour the hot puree into the egg whites. Continue to beat just until the puree is incorporated.
6. Spoon the puree mixture into the soufflé molds, dividing it evenly and filling them to the top. Smooth the tops, then run a thumb completely around the outer edge of the puree mixture to form a shallow indentation alongside the rim.
7. Bake until puffed and golden brown on top, about 12 minutes. Remove from the oven and serve immediately.
Note: As they come out of the oven, dust the tops with powdered sugar and serve with extra berries, if desired.
NI. Calories 123; Fat 1g; Fiber 1g.
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