Raspberry Soufflés with Bittersweet Chocolate Sauce

Oxmoor House
10 servings (serving size: 1 soufflé)


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3 cups fresh raspberries, divided
2 tablespoons sugar
1 1/2 tablespoons cornstarch
2 large egg yolks, lightly beaten
1/3 cup seedless no-sugar-added raspberry fruit spread
2 tablespoons raspberry liqueur
Cooking spray
2 1/2 teaspoons sugar
5 large egg whites
1/4 teaspoon cream of tartar
3 tablespoons sugar
Bittersweet Chocolate Sauce


Prep: 25 Minutes
Cook: 31 Minutes

Place 2 1/2 cups fresh raspberries in a blender or food processor; process until smooth. Strain through a sieve into a bowl to measure 3/4 cup juice. Discard remaining solids. Crush remaining 1/2 cup raspberries; set aside.

Combine sugar and cornstarch in a small saucepan. Gradually add raspberry juice, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer, stirring constantly, 2 minutes or until thick. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Stir in fruit spread and liqueur. Cook, stirring constantly, over low heat 2 minutes or until spread melts. Remove from heat; cool.

Coat 10 (6-ounce) soufflé dishes with cooking spray; sprinkle 1/4 teaspoon sugar over bottom and sides of each dish. Place dishes on a jelly roll pan; set aside.

Preheat oven to 350°.

Place egg whites and cream of tartar in a medium bowl; beat with a mixer at high speed until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until soft peaks form. Fold 1/4 of egg white mixture into raspberry mixture. Fold raspberry mixture into remaining egg white. Fold in reserved crushed raspberries. Pour into prepared dishes.

Bake at 350° for 25 minutes or until soufflés are puffed and lightly browned. Drizzle each soufflé with 1 tablespoon chocolate sauce before serving. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 149
Fat 1.6 g
Satfat 0.6 g
Protein 3.2 g
Carbohydrate 30.9 g
Cholesterol 43 mg
Iron 1.2 mg
Sodium 38 mg
Caloriesfromfat 9 %
Fiber 3.7 g
Calcium 34 mg