Peach and Raspberry Soufflé
Your guests should always be waiting for the soufflé, not vice versa. This lower-fat soufflé is more delicate than the traditional version, so it may fall sooner.
- 1½ cups chopped frozen peaches, thawed
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- ⅛ teaspoon salt
- ¼ cup sugar, divided
- 3 tablespoons raspberry jelly
- 1 egg yolk
- 6 egg whites
- ¼ teaspoon cream of tartar
Preheat oven to 400ºF. Drain peaches, reserving juice.
In medium pan, melt butter over medium heat. Add flour and salt; cook and stir for 3 minutes until bubbly.
Add 1 tablespoon sugar, reserved peach juice, and jelly; stir until mixture bubbles and thickens.
Remove from heat and whisk in egg yolk and drained peaches. Set aside.
In large bowl, combine salt with egg whites and cream of tartar; beat until foamy. Gradually beat in remaining 3 tablespoons sugar until stiff peaks form.
Stir a dollop of the egg-white mixture into peach mixture, then fold in remaining egg whites. Spray the bottom of a 2-quart casserole dish with nonstick cooking spray and pour soufflé batter into the dish.
Bake for 35–45 minutes or until soufflé is puffed and deep golden brown. Serve immediately.
Fat: 7.13 grams
Saturated fat: 4.07 grams
Dietary fiber: 1.95 grams
Sodium: 208.17 mg
Cholesterol: 67.70 mg
Soufflés and omelets can be garnished for added color and nutrition, too. Use ingredients that are in the recipe as garnishes. Whole raspberries would be a perfect garnish for the Peach and Raspberry Soufflé (above), while Salmon Soufflé would be delicious garnished with chopped chives.