No-cholesterol Raspberry Soufflé
Because they are made without a cream-sauce base, these souffles are delicate and must be served immediately. They are also light and intensely flavored with a spoonful of sweetened raspberries nestled in the center of each one.
- Vegetable Oil Spray
- Sugar - 6 tablespoons
- Raspberry Jam - 1-1/4 cups, sieved
- Grand Marnier - 1 tablespoon
- Egg Whites - 6
- Raspberry Sauce
- Raspberries - 2 cups, fresh
- Sugar - 2 to 4 tablespoons
- Grand Marnier - 2 tablespoons
To prepare the souffles: Preheat the oven to 350 F. Spray six 6-ounce souffle dishes with vegetable oil spray and coat lightly with the sugar. Stir together the jam and liqueur. Using a copper or other large bowl free or any touch of fat or oil (clean the bowl with lemon juice just before using), beat the egg whites by hand with a balloon whisk until a topknot of beaten white clings to the end of the whisk when you lift it. (Whisking by hand makes the egg whites more creamy and less dry.) Add the jam and fold it in with the whisk until thoroughly blended.
Fill the dishes generously, mounding the tops, then smooth the tops flat with the back of a knife. Use your thumb and finger to clean around the rim of each dish. Place on a baking sheet and bake on the middle rack position for 10 to 15 minutes, or until puffed and golden.
To make the sauce: While the souffles are baking, in a small saucepan, combine all ingredients and place over low heat until the sugar is melted and the berries are just warmed through.
To serve: Remove from the oven and quickly place each souffle on a doily- or napkin-lined dessert plate. Cut into the center of each souffle and spoon in some of the berries and sauce. Serve immediately.