Raspberry soufflé
Whip up a light, high-protein raspberry soufflé that's both delicious and supports your fitness goals. This low-sugar dessert is perfect for building muscle or managing weight, offering a sweet treat without the guilt. Simple to make, it's a delightful way to satisfy cravings.
Preparation
1
Preheat your oven to 190°C (375°F). Lightly grease two 4-inch ramekins with a tiny bit of butter or coconut oil, then dust the insides evenly with 1 tablespoon of erythritol, rotating to coat completely. Discard any excess.
2
Gently mash the fresh raspberries in a small bowl. Set aside.
3
In a clean, dry large mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, whisk on medium speed until soft peaks form.
4
Gradually add the remaining 1 tablespoon of erythritol and the whey protein isolate, continuing to whisk on high speed until stiff, glossy peaks form. The mixture should be thick and hold its shape.
5
Carefully fold in the mashed raspberries and vanilla extract into the whipped egg white mixture until just combined. Be gentle to maintain as much air as possible.
6
Divide the soufflé mixture evenly between the prepared ramekins. Smooth the tops and run your thumb around the rim of each ramekin to create a clean edge – this helps the soufflé rise straight.
7
Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the soufflés are golden brown and puffed up. Do not open the oven door during baking.
8
Serve immediately while warm and puffed. They will deflate quickly.
Nutrational Values per serving
84
kcal
14g
protein
15g
carbs
1g
fat