Blueberries and Cream Souffles

READY IN: 35mins
Recipe by Chef Jean

These reduced sugar individual desserts are a cross between a souffle and a cake because they have the lightness of a souffle with a little more stability. Save the extra cake mix to make these over and over, or to try some other flavors.

Top Review by Chef1MOM-Connie

Made for Hidden Gems 12/08. I like the flavor of the recipe. I love blueberries and I love eggs so this already started out as a winner for me. I had trouble with the actual souffle so made it twice. The frist one just "layed" not "souffed". My 2nd one souffled but fell. :-( Either way we did enjoy it as the taste overcame the falling souffle. I reminded myself of Lucille Ball and her comedic TV cooking. I will keep practicing. I did use regular sugar as opposed to Splenda and wonder if that could have made a difference. My blueberries were frozen (from orchard picking) but thawed to room temp before starting out. I have 2 more gallons frozen and plan to try this one again. Thank you.

Ingredients Nutrition


  1. Preheat oven to 400 degrees. Butter the bottom and sides of four 6 oz souffle cups (ramekins with straight sides). Coat the bottom and sides with splenda blend.
  2. FOR TOPPING:Simmer the blueberries, brown sugar and water in a small sauce pan until berries burst. Put in refrigerator to cool.
  3. While souffles are baking, fold the cooled mixture and whipped topping together.
  4. FOR SOUFFLES: Puree the blueberries and water in blender.
  5. In a large bowl mix together the cake mix, yolk and pureed blueberries. Beat until there are no lumps.
  6. With an electric mixer whip the egg whites and 2 1/2 tablespoons of splenda until soft peaks form when beaters/whisk is removed.
  7. Gentley fold the egg whites into the cake mix, leaving some streaks of light and dark.
  8. Fill the souffle cups about 3/4 of the way full. Bake for 10 minutes without opening oven door.
  9. Remove from oven and place a spoon full of the topping on each souffle. Serve right away.

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