Raspberry Souffe Dessert
Source of Recipe
DSredTX - Chyrel's Recipes From Friends
Yield: 6 Servings
2/3 cup seedless raspberry spreadable fruit
1 tbsp. fresh lemon juice
4 large egg whites (1/2 cup)
1/2 tsp. cream of tartar
1 tsp. vanilla extract
2 tbsp. sugar
Preheat oven to 375�F.
In large bowl, with wire whisk, beat raspberry fruit spread with lemon juice; set aside.
In small bowl, with mixer at high speed, beat egg whites and cream of tartar until whites begin to mound. Beat in vanilla. Gradually add sugar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted.
With rubber spatula, fold 1/3 of whites into raspberry mixture until well-blended, then fold in remaining whites.
Spoon mixture into 1 1/2-qt. souffl� dish; gently spread evenly.
Bake 15 to 18 minutes or until souffl� is puffed and lightly browned.
Serve immediately.
Per serving: 75 calories... 3gm protein... 16gm carbohydrate.... 0 gm fat ((0 gm saturated)... 1 g fiber... 0 mg cholesterol...35 mg sodium.
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