Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute.
  2. Beat egg whites, lemon juice and sugar until stiff and fluffy.
  3. GENTLY fold the egg whites into the raspberry mixture.
  4. Pour into 4 lightly greased and sugared ramekins. Place in a preheated 400 degree oven. Bake for 12-15 minutes or until golden brown.
  5. Serve immediately.

Reviews

(3)
Most Helpful

This is excellent, very quick and easy - I also used this as a basis for a prune soufflé, substituting the raspberries with puréed prunes. My Grandmother used to make Prune Soufflé every year for my Grandfather's birthday.

Allan Rees-Bevan April 17, 2003

This was simple to make and takes very few ingredients. I liked that it didn't need much sugar. It was pretty blah, though and I won't make it again.

mschalock January 14, 2006

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