Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Raspberry Soufflé Dessert (Low Fat)

2/3 cup seedless raspberry spreadable fruit
1 T. fresh lemon juice
4 large egg whites (½ cup)
½ t. cream of tartar
1 t. vanilla extract
2 T. sugar


Preheat oven to 375ºF. In large bowl, with wire whisk, beat raspberry fruit spread with lemon juice; set aside. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until whites begin to mound. Beat in vanilla. Gradually add sugar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted. With rubber spatula, fold one-third of whites into raspberry mixture until well-blended, then fold in remaining whites. Spoon mixture into 1½-quart souffle dish; gently spread evenly. Bake 15 to 18 minutes or until souffle is puffed and lightly browned. Serve immediately. Makes 6 servings. (75 calories, 3 g protein, 16 g carbohydrate, 0 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 35 mg sodium.)