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Cold Raspberry Souffle Recipe

Cold Raspberry Souffle Recipe - 10 servings


2 envelopes unflavored gelatin

1/2 cup fresh lemon juice

4 egg yolks

1/2 cup granulated sugar

2 cups raspberries, pureed

1/2 cup Cream de Cassis liquor

8 egg whites

1/4 teaspoon cream of tartar

2 cups plain non-fat yogurt


In a saucepan, soften gelatin in lemon juice. Simmer over low heat, stirring frequently, until gelatin is dissolved and liquid is clear. In a bowl, beat egg yolks with sugar about 5 minutes, or until light and fluffy. In top of a double boiler, combiner pureed raspberries and Cream de Cassis. Stir in egg yolks and gelatin. Cook over boiling water until mixture thickens, stirring constantly. Cool to room temperature, about 40-45 minutes. Beat egg whites until soft peaks form. Add cream of tartar. Beat until stiff peaks form. Fold egg whites, then yogurt, into raspberry mixture. Pour into a 2-quart souffle dish with a waxed-paper collar extending 2-3 inches above rim of dish. Chill 3 hours. Remove paper collar. Serve.

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