4 egg whites
170gm raspberries (fresh or defrosted frozen)
3tbsp of maple syrup
Preheat your oven to 200deg Celsius
puree raspberries in a blender, you can then strain the seeds or leave them, honestly I have done both, equally delicious, it is just smoother without the seeds
In a mixer, beat 4 egg whites until the thicken , and peaks start to form. Slowly add the maple syrup, the mix will be glossy with peaks
Fold to combine the puree and egg mix until even and consistent pink colour.
Spoon into the ramekins, ours are large ramekins so we made 4 large souffles.
Fill to the top and even the top surface with the back of a spatula
Place ramekins on a tray and bake in the bottom 1/3 of the oven.
Smaller std ramekins bake for 8-10 mins, larger ramekins like ours 12-15mins, or until souffle rises ~2cm from the rim
Serve immediately and enjoy!!
MACROS: Individual Souffle when makes 4
Fat: 1.6gms Carbs: 60.4gms Protein: 16.8gms
*note if you want to drop carb content - reduce the maple syrup