A healthy dessert with pureed raspberries and a bit of dark chocolate. The raspberries lend just a hint of flavor and a gorgeous swirl of pink ribbons. The chocolate tucked into the middle offers a sweet surprise.
4 large egg whites
60 ml (32 g) powdered erythritol
85 g (160 ml) fresh raspberries
1 tsp unsalted butter
14 g (25 ml) sugar-free baking chocolate chopped
Preheat the oven to 375°F (190°C). Lightly grease one 3.5 inch (8 cm) ramekin per serving with butter. Place the ramekins on a baking sheet and set them aside.
Puree the raspberries in a blender. If you want, you can strain the puree through a wire mesh or cheesecloth to remove the seeds, but it isn’t necessary.
In a separate bowl, whip the egg whites. As the whites begin to form soft peaks, gradually add the sweetener. Continue whipping until stiff, glossy peaks form.
Pour the raspberry puree along the sides of the bowl around the egg whites. Avoid pouring directly on the egg whites because you want to avoid them deflating. Use a spatula to gently fold the egg whites around the puree, creating streaks of raspberry puree with the egg whites.
Fill each ramekin about halfway full with dollops of egg white mixture. Do not smooth or press the mixture down. Sprinkle 1/4 of the chocolate over each ramekin and then fill each ramekin with the remaining egg white mixture.
Bake for 10-12 minutes on a lower oven rack until the soufflé has risen and is lightly browned. Remove from the oven and serve immediately. The soufflés will naturally deflate a little as they cool.
Tips for whipping egg whites
Fresh egg whites at room temp whip best. You can also find success using a mixture of fresh egg whites combined with egg whites from a carton.
For best results, let your egg whites come to room temperature. Begin whipping on low and gradually increase the speed of your mixer.