Bursts of orange and coconut give this light-as-air souffle dessert a delicious twist.
Ingredients
- 250g punnet strawberries, washed, hulled
- Olive oil spray, to grease
- Caster sugar, to dust
- 5 egg whites
- 55g (1/4 cup) caster sugar
- 2 teaspoons finely grated orange rind
- 1 teaspoon vanilla essence
- 2 tablespoons desiccated coconut
- 60ml (1/4 cup) fresh orange juice
- Pure icing sugar, to dust
Method
- Step 1Process the strawberries in a food processor until smooth. Transfer to a small jug and set aside.
- Step 2Preheat oven to 170°C. Spray four 310ml (1 1/4-cup) capacity ovenproof soufflé dishes or ramekins with olive oil. Dust with caster sugar. Place prepared souffle dishes in a baking dish.
- Step 3Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar and beat until firm peaks form. Add the orange rind and vanilla and beat until combined.
- Step 4Use a large metal spoon to fold in coconut and orange juice, in alternating batches, until just combined. Spoon the mixture into the dishes. Run your finger around the inside rim of each dish to remove any mixture.
- Step 5Add enough boiling water to the baking dish to reach halfway up the sides of the dishes. Bake for 15-20 minutes or until golden and puffed. Dust with icing sugar. Serve immediately with strawberry sauce.
- Diabetes friendly
- High carb
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
466 kj
Energy
2g
Fat Total
2g
Saturated Fat
1g
Fibre
5g
Protein
62.09mg
Sodium
17g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
This low-fat souffle is based on egg whites and uses orange juice for extra sweetness.
- Author: Kerrie Ray
- Image credit: Steve Brown
- Publication: Australian Good Taste
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