Prep Time
25 Mins
Cook Time
31 Mins
10 servings (serving size: 1 soufflé)

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Preheat oven to 350°.

Step 5

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.

Step 6

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.

Oxmoor House Healthy Eating Collection

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