I’m always on the lookout for lighter dessert recipes to try. Bon Appétit featured this Raspberry Lemon Soufflé on their website a few weeks ago. I have a recipe for a Raspberry Lemon cookie that I really like, so I was trying to capitalize on the same flavors without all of the fat and calories. I have no idea if this is how you make other soufflés or if this is even what a soufflé is supposed to look like. But, if you can whip up egg whites, you can make this dessert. It was surprisingly easy. You basically make a syrup from pureed frozen raspberries and fold a few whipped egg whites into it. That’s the whole dessert. It comes together really quickly.
The result was a fluffy custard. The top browned up and formed a nice meringue-like crust. The inside was creamy but very light. You don’t feel guilty eating it because half the dessert is just air! The best part was the raspberry flavor. The lemon added the perfect about of tartness so it wasn’t overly sweet. Be sure to serve it right away. The soufflé did start to sink while we were photographing it. “Quick! Take some pictures before the whole thing falls!” I guess that French chef imagery wasn’t too far off the mark.
If you’re watching your sugar intake, this dessert does use real sugar as well as the natural sugar from the fruit. The plus side is that there’s no flour or fat to worry about; just a few egg whites. In my opinion, it’s pretty darn healthy and extremely tasty. Chocolate is my go-to dessert so if this was yummy enough for me, I guarantee you’ll like it too.
* Get cooking. Let me know what you think. Love it? Hate it? I’m interested in hearing your feedback and suggestions.