Blueberries and Cream Souffles

Total Time
35mins
Prep 20 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

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.

Chef1MOM-Connie December 21, 2008

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