Raspberry Souffl�
Source of Recipe
Unknown
Raspberry Souffl�
WW Points
Yields: 6 servings
2/3 cup seedless raspberry spreadable fruit (no-sugar-added jam)
1 tablespoon fresh lemon juice
4 large egg whites (1/2 cup)
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2 tablespoon sugar
Preheat oven to 375 degrees 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 ifted.
With rubber spatula, fold one-third of whites into raspberry mixture until well-blended, then fold in remaining whites. Spoon mixture into 1 1/2-quart souffl� dish; gently spread evenly. Bake 15 to 18 minutes or until souffl� is puffed and lightly browned. Serve immediately.
One serving equals: 75 calories, 3 g protein, 16 g carbohydrate, 0 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 35 mg sodium. ++++ WWP: 1
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