ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry-Chocolate Soufflés

Yield 6 servings (serving size: 1 soufflé)
These pink and chocolate-brown individual desserts are a great recipe for the soufflé novice. To coat the insides of the ramekins with sugar, divide the sugar evenly, or place all 2 1/2 tablespoons sugar in one ramekin. Tilt the ramekin to coat evenly with sugar, and pour all remaining sugar into another ramekin; repeat until all are coated.

Ingredients

  • Cooking spray
  • 2 1/2 tablespoons sugar
  • 1/2 cup 1% low-fat milk, divided
  • 1 (10-ounce) bag frozen unsweetened raspberries, thawed
  • 2 large egg yolks
  • 1 tablespoon cornstarch
  • 4 large egg whites
  • 1/3 cup sugar
  • 2 ounces semisweet chocolate, chopped

Nutrition Information

  • calories 195
  • caloriesfromfat 21 %
  • fat 4.6 g
  • satfat 2.3 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 4.7 g
  • carbohydrate 36 g
  • fiber 1.5 g
  • cholesterol 69 mg
  • iron 0.8 mg
  • sodium 51 mg
  • calcium 43 mg

How to Make It

  1. Preheat oven to 400°.

  2. Coat 6 (6-ounce) ramekins or custard cups with cooking spray. Divide 2 1/2 tablespoons sugar evenly among the 6 ramekins, and turn to coat insides of ramekins with sugar.

  3. Combine 6 tablespoons milk and raspberries in a blender or food processor; process until smooth. Strain raspberry mixture through a sieve over a large bowl, pressing with back of a spoon to remove as much liquid as possible. Discard solids in sieve. Add egg yolks to raspberry mixture; stir with a whisk until smooth. Combine remaining 2 tablespoons milk and cornstarch, stirring with a whisk. Add cornstarch mixture to raspberry mixture; stir well.

  4. Place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into raspberry mixture; gently fold in remaining egg white mixture. Fold in chocolate just until combined. Spoon into the 6 prepared ramekins, and place ramekins on a baking sheet.

  5. Bake at 400° for 14 minutes or until soufflés are puffed and lightly browned. Serve immediately.