Try this healthier version of the famous fluffy dessert
- Canola cooking spray
- 2 tablespoons plus 4 teaspoons sugar, divided
- 1 cup defrosted frozen, sweetened raspberries
- 1 tablespoon and 1 1/2 teaspoons defrosted orange juice concentrate, divided
- 3/4 cup low fat milk
- 2 tablespoons cornstarch
- 1/3 cup seedless raspberry preserves
- 1/2 teaspoon pure vanilla extract
- 3 egg whites
- Pinch of salt
COURTESY OF THE AMERICAN INSTITUTE FOR CANCER RESEARCH (AICR.ORG).
TO RECEIVE RECIPES BY E-MAIL, WRITE TO RECIPES@AICR.ORG.
- Spray four individual soufflé dishes with cooking spray. Sprinkle each with 1 teaspoon of sugar and set aside. In a small bowl, mix the raspberries with 1 tablespoon of juice concentrate and set aside.
- To make the custard, in a medium nonstick saucepan, whisk together the milk and cornstarch. Cook over medium heat, whisking constantly, about 1 minute, until the custard thickens. Stir in the preserves, vanilla, and 1 1/2 teaspoons of juice concentrate until the preserves dissolve. Remove the custard from the heat. Cover the surface of custard sauce with plastic wrap and cool to lukewarm. Preheat the oven to 400 while the custard cools.
- About 20 minutes before serving, beat the egg whites until frothy. Add salt and beat, then sprinkle in 2 tablespoons of sugar. Continue beating until stiff peaks form. Gently fold in the raspberries and the custard with a rubber spatula until it is almost completely combined. Gently divide the mixture among prepared dishes, filling each three-quarters full.
- Set the dishes on a baking sheet and place on the center rack of the oven. Bake 15 to 18 minutes, or until centers of soufflés are soft but not liquid and tops are lightly browned. Serve immediately.