Blueberries and Cream Souffles

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.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 souffles

Ingredients

• 1  tablespoon butter
• 1⁄4 cup Splenda Sugar Blend for Baking

• SOUFFLES

• 3  egg whites
• 2 1⁄2 tablespoons Splenda Sugar Blend for Baking
• 1⁄2 cup  reduced-sugar yellow cake mix
• 1  egg yolk
• 1⁄4 cup fresh blueberries
• 2  tablespoons water

• TOPPING

• 1⁄4 cup fresh blueberries
• 1⁄2 tablespoon  Splenda brown sugar blend
• 1  tablespoon water
• 1⁄2 cup  light whipped topping (cool whip)

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.