Raspberry-Chocolate Soufflés
Raspberry-Chocolate Soufflés might be just the side dish you are searching for. Watching your figure? This gluten free recipe has 186 calories, 5g of protein, and 6g of fat per serving. This recipe serves 6. If you have sugar, raspberries, egg yolks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Coat 6 (6-ounce) ramekins or custard cups with cooking spray. Divide 2 1/2 tablespoons sugar evenly among the 6 ramekins, and turn to coat insides of ramekins with sugar.
Combine 6 tablespoons milk and raspberries in a blender or food processor; process until smooth. Strain raspberry mixture through a sieve over a large bowl, pressing with back of a spoon to remove as much liquid as possible. Discard solids in sieve.
Add egg yolks to raspberry mixture; stir with a whisk until smooth.
Combine remaining 2 tablespoons milk and cornstarch, stirring with a whisk.
Add cornstarch mixture to raspberry mixture; stir well.
Place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into raspberry mixture; gently fold in remaining egg white mixture. Fold in chocolate just until combined. Spoon into the 6 prepared ramekins, and place ramekins on a baking sheet.
Bake at 400 for 14 minutes or until souffls are puffed and lightly browned.