emmyemms83
Full Member
Hi all,
I came across this dessert recipe in a low fat cookbook I recently bought. I don't think I'll get around to trying them until the weekend but thought I'd post in case anyone wanted to try. As far as I can see they would work out at 4 syns each...
Raspberry Souffle – Makes 4 – 4 Syns each
125g Redcurrants (1 syn, pureed)
50g Caster Sugar (10 syns)
1 Sachet (3 tsp) powdered gelatine
3 medium eggs, separated
300g 2% Greek yogurt (1 syn)
450g Raspberries (4 syns, pureed)
· Wrap a band of double thickness greaseproof paper around 4 ramekin dishes, making sure that 5cm of the paper stays above the top of the dish, secure with an elastic band or sellotape.
· Place the redcurrants and 1 tbsp of the sugar in a small saucepan, cook for 5 minutes until softened. Remove from the heat and seive.
· Place 3 tablespoons of water in a small bowl and sprinkle over the gelatine, allow to stand for 5 minutes until spongy. Place the bowl over a pan of simmering water and leave until dissolved, remove and allow to cool.
· Beat together the remaining sugar and egg yolks until pale, thick and creamy, then fold in the yogurt with a metal spoon or spatula until well blended.
· Seive the raspberries and fold into the yogurt mixture with the gelatine. Whick the egg whites until stiff and fold into the yogurt mixture. Pour into the dishes and chill in the fridge for 2 hours until firm.
· Remove the paper from the dishes and spread the redcurrant puree over the top of the soufflés.
Would work equally well with blackberries I imagine
I came across this dessert recipe in a low fat cookbook I recently bought. I don't think I'll get around to trying them until the weekend but thought I'd post in case anyone wanted to try. As far as I can see they would work out at 4 syns each...
Raspberry Souffle – Makes 4 – 4 Syns each
125g Redcurrants (1 syn, pureed)
50g Caster Sugar (10 syns)
1 Sachet (3 tsp) powdered gelatine
3 medium eggs, separated
300g 2% Greek yogurt (1 syn)
450g Raspberries (4 syns, pureed)
· Wrap a band of double thickness greaseproof paper around 4 ramekin dishes, making sure that 5cm of the paper stays above the top of the dish, secure with an elastic band or sellotape.
· Place the redcurrants and 1 tbsp of the sugar in a small saucepan, cook for 5 minutes until softened. Remove from the heat and seive.
· Place 3 tablespoons of water in a small bowl and sprinkle over the gelatine, allow to stand for 5 minutes until spongy. Place the bowl over a pan of simmering water and leave until dissolved, remove and allow to cool.
· Beat together the remaining sugar and egg yolks until pale, thick and creamy, then fold in the yogurt with a metal spoon or spatula until well blended.
· Seive the raspberries and fold into the yogurt mixture with the gelatine. Whick the egg whites until stiff and fold into the yogurt mixture. Pour into the dishes and chill in the fridge for 2 hours until firm.
· Remove the paper from the dishes and spread the redcurrant puree over the top of the soufflés.
Would work equally well with blackberries I imagine
