Raspberry-Chocolate Soufflés

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.

Yield: 6 servings (serving size: 1 soufflé)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 21%
  • Fat: 4.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.7g
  • Carbohydrate: 36g
  • Fiber: 1.5g
  • Cholesterol: 69mg
  • Iron: 0.8mg
  • Sodium: 51mg
  • Calcium: 43mg

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

Preparation

  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.
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