I want to speak in french HA! when I read the title or talk about this tasty (insert accent) “Easy Raspberry Souffle!” OK’ this dessert is the perfect combo of sweet and tartness with the great textures from the souffle to the whip topping,  tart and sweet raspberries, and the graded chocolate on top. Did I say YUM yet?! you all are going to love this “Easy Raspberry Souffle!” its  such a perfect and light dessert to make for spring and summertime. I hope you all enjoy this recipe as much as my family did.

Ingredients:

8 egg whites

1 C sugar

2 tsp vanilla

4 trays of raspberries

3/4 stick butter

chocolate bar (optional)

Directions:

Puree most of your raspberries (leave some for garnish if desired). Place puree into a pot with butter and 1/2 cup sugar and bring it to a boil then allow to cool completely. Heat your oven to 350 degrees.

Place egg whites and 1/2 cup sugar into a mixer and whisk until the mixture is light and whippy looking like peaks (so pretty). After the puree has cooled fold puree into your meringue (egg mixture)

continue to mix for about 3-4 minutes until the mixture is thoroughly blended. Spoon mixture into individual ramekins and bake for 20 minutes. Serve hot with vanilla ice cream and a few berries on the side. Or serve chilled with Reddi-Wip and some berries on top with grated chocolate. YUM!

Notes:

Ramekins are little cups used for baking and are the perfect size for a single serving. In my experience the last of the mixture usually rises the least so save that one for either a testing dish or for the kids who don’t care what it looks like, just the taste that counts. 

I promise, you all will enjoy this tasty and “Easy Raspberry Souffle!” Now dig in!

jen