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Stephanie K.: "I love soufflés and this was the best raspberry s…" Read More
12Ingredients
35Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. frozen raspberries (thawed)
- 4 egg yolks
- 2.5 oz. granulated sugar
- 1 1/2 Tbsp. cornstarch
- 4 oz. raspberry puree (see above)
- 1 lemon
- 4 egg whites (room temperature)
- 1 pinch cream of tartar
- 1 pinch salt
- 1 oz. granulated sugar
- powdered sugar (for dusting)
- fresh raspberries (for garnish, optional)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol210mg70% |
| Sodium140mg6% |
| Potassium330mg9% |
| Protein8g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber10g40% |
| Sugars37g |
| Vitamin A6% |
| Vitamin C90% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Stephanie K. 7 years ago
I love soufflés and this was the best raspberry soufflé recipe that I've come across. I used fresh picked raspberries instead of frozen ones after going berry picking and the recipe still turned out wonderfully. Once the soufflés were baked, I poked a whole in the center of each one and poured a little of the left over puree inside each dessert. Definitely will make again!