Berry Souffle

• Ingredients
• Method
• Nutritional content

Ingredients

Makes 4 serves 

• 5 egg whites
• 300 g berries (e.g. raspberries or mixed berries), puréed in:
  • 30 mL your favourite liqueur (e.g. marsala or grand marnier)
  • 70 mL fruit juice
• 200 g berries for topping
• 1 Tbs (20 g) castor sugar
• 200 mL low-fat plain yoghurt

Method

1. Put paper collars on 4 individual soufflé dishes.
2. Add castor sugar to cling to the sides (this aids rising).
3. Beat the egg whites until soft peaks form.
4. Fold the warm puréed fruit in gently.
5. Spoon into prepared soufflé dishes.
6. Put into 180^oC conventional oven for about 10 minutes or until well risen and slightly browned on top.
7. Top soufflé with fresh berries and low-fat yoghurt.

Preparation time: 15 minutes
Cooking time: 10 minutes
Difficulty rating: Medium

Tips

• These soufflés can be made using any strong-flavoured fruit such as rhubarb, quince, mango or yellow peaches;
• Use frozen berries if they are not in season;
• Choose the yoghurt with the least amount of fat. Low-fat yoghurt contains the same amount of calcium as full cream varieties, so you'll be getting just as much calcium for strong teeth and bones. You can check the fat content on the nutrition panel of the package label.
• If you have trouble eating enough calcium, add extra yoghurt. Calcium is important for maintaining healthy bones and teeth. Some people have higher calcium requirements, including:
  • Pregnant women in the second or third trimester;
  • Breastfeeding women; and
  • Adolescent girls and mature women.

This recipe is a favourite for dessert in Neil's home in Toogoom, QLD.

Nutritional content

Nutritional analysis per serve:

More information

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For more information on nutrition, including information on types and composition of food, nutrition and people, conditions related to nutrition, and diets and recipes, as well as some useful videos and tools, see Nutrition.

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Article Dates:

Modified: 11/1/2012

Created: 15/12/2011