Paleo Goodness: Raspberry Cloud

Raspberry Cloud

Ingredients:

4 egg whites

170gm raspberries (fresh or defrosted frozen)

3tbsp of maple syrup

Steps:

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

Calories: 79

*note if you want to drop carb content - reduce the maple syrup




Matt Boon
Matt Boon

Author