1/2 Photos of Strawberry Souffle
A great tasting and fairly easy souffle that has it's roots in France, but served up in the South! Adapted from BH&G magazine.
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Units: US | Metric
- 1Let egg whites stand at room temperature for 30 minutes. Using butter or margarine, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
- 2Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.
- 3Preheat the oven to 350*F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup sugar beating for 2-3 minutes or until stiff glossy peaks form.
- 4With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there will be a few pink streaks remaining). Divide mixture evenly among prepared dishes.
- 5Bake for 15-18 minutes or until a knife inserted in center comes out clean. Serve immediately with strawberry or chocolate syrup. Makes 6 individual souffles. Enjoy!
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Nutritional Facts for Strawberry Souffle
Serving Size: 1 (102 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 133.1
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 46.5 mg
- Total Carbohydrate 30.5 g
- Dietary Fiber 0.9 g
- Sugars 27.4 g
- Protein 3.3 g