Raspberry Chocolate Soufflé : Sugar free : Low Carb

How about this "healthy dessert with pureed raspberries and a bit of dark chocolate. The raspberries lend just a hint of flavour and a gorgeous swirl of pink ribbons. The chocolate tucked into the middle offers a sweet surprise."

Ingredients

Serves Four
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

Tips for whipping egg whites
Fresh egg whites at room temperature 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.

Recipe instructions

can be found here

Raspberries, a member of the rose family, have a wonderfully intense, sweet taste, and many consider them to be the finest flavoured of all the berries.

Raspberries grow well in cool, damp climates, and the red varieties, such as Heritage and Malling Jewel, are the most commonly sold, though you can also find black, yellow and golden types.

They are an essential ingredient in the classic English dessert, Summer pudding, and their flavour combines well with that of other berries.

Availability
Late June to early September. If you've got a garden or allotment, raspberries are quite easy to grow.

Choose the best
Look for bright, evenly coloured and plump berries, with no mushy or mouldy examples. If you're buying a punnet, check that the underside isn't stained - that means the lower level of berries has been crushed.

Avoid raspberries with their hulls still attached; that indicates that they were picked before they were ripe, so their flavour will be tart.

Prepare it
As raspberries are very delicate, try not to wash them unless absolutely necessary. Just pick off any bits of stalk or leaf. If they must be washed don't put them directly under the flow of the tap, as they'll disintegrate. Gently pat them dry with kitchen paper.

Store it
Arrange them on a layer of kitchen paper on a plate, so that they don't crush each other, and store them in the fridge. Take them out of the fridge an hour before eating, so that they're at room temperature. They are best eaten on the same day they were bought or picked.

Information about raspberries from here

Other raspberry recipes to try

Raspberry Cream Cheese Mug Cupcake, low carb and delicious - see here

Raspberry Panna Cotta Cake, low in carbs - see here

Raspberry Baked Custard Dessert - see here

You will find a variety of recipe ideas and articles within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan