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Low Fat Raspberry Souffle


1 1/2 Cups Raspberry puree
2 Tablespoons sugar
4 egg whites
1/4 Teaspoon lemon juice
1 Tablespoon sugar for ramekins

Put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. Beat egg whites, lemon juice and sugar until stiff and fluffy. GENTLY fold the egg whites into the raspberry mixture. Pour into 4 lightly greased and sugared ramekins. Place in a preheated 400 degree oven. Bake for 12-15 minutes or until golden brown. Serve immediately.

Makes 4 servings.

Calories 50 Fat 0 g Fiber 0 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.