Sunday, February 20, 2011

Sky High Soufflé

Amazingly enough, this was the first soufflé  that I have ever made. And surprisingly I chose a WW recipe, so  I took a leap of faith making this Weight Watchers Citrus Soufflé.  The last minute I changed the recipe from lemon to blood orange. I really haven't used blood oranges before, they are hard to find in Indiana. However, on a trip to a local market I found not only tons of blood oranges but Meyer lemons (also rare in Indiana). I was am so thrilled with this 3 points plus Soufflé that it will be put into my keepers file and hopefully I can make it again soon. 

This souffle was different from the few other soufflés I have had in the past. Since there is no flour there is not a "cake" like texture. I loved the texture, since the base was egg whites, it had the texture of  soft marshmallows. I served this WW Soufflé to mom and dad to finish off our family dinner the other night. We all loved this pink and fluffy Soufflé and it was the perfect light finish to our family valentines day lobster dinner. Enjoy!

 Blood Orange Soufflé
Makes 6 (1 cup soufflé) 3 points plus each
2 tablespoons sugar   
1/2 cup sugar  
2 tablespoons cornstarch  
1/3 cup fresh lemon blood orange juice  
1/3 cup  water  
4 large egg whites  
1/4 teaspoon cream of tartar

Preheat oven to 350°F degrees .
Coat six 1-cup soufflé dishes with cooking spray. Coat with 2 tablespoons sugar, tapping out excess so dishes are evenly coated.
In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon blood orange juice and water. Cook over medium heat, stirring constantly, until boiling, thick and translucent, about 5 minutes. Transfer to mixing bowl. Let cool to room temperature. (if you let it cool too long, it will be hard to fold into the egg whites).
 Beat egg whites and cream of tartar until stiff. Fold into blood orange base. Divide among soufflé dishes and smooth tops.
Set in a roasting pan and add hot water to come halfway up sides of dishes. 
Bake 20 minutes. Serve immediately.

I served these Blood Orange Soufflé with one of my dad's favorite treats, chocolate filled fresh raspberries.

Dark Chocolate Filled Raspberries
1/2 cup dark chocolate chips
1 pint fresh raspberries, washed and dried
Powdered sugar (opt)
Melt the chocolate chips in a small microwave safe bowl for 15 seconds at a time until  it is completely melted,  smooth and creamy. 
Spoon melted chocolate into a sandwich baggie. Smooth out the baggie so all the chocolate is in 1 corner and there is no air in the baggie. Cut off a tiny tip from the chocolate filled corner of the baggie. Pipe the melted chocolate into the center of each raspberry. Refrigerate the raspberries for 15 to 30 minutes. Serve with a sprinkling of powdered sugar or drizzled with melted white chocolate.


  1. These looks so good to me this morning and different than other things I've tried. I'm happy I found your site--thank you! Janae

  2. Both recipes soind scrumptious!!!

  3. I have never made a souffle before. I love the change you made. Blood oranges are so cool!

    The raspberry recipe....OMG! My mouth is watering!

  4. WOW so trying this
    great blog!
    loving the posts
    stop by some time xx

  5. Hi - hopping over from FTLOB. I love your blog and can't wait to browse the awesome recipes. Best wishes.

  6. Hi Kate, I am following you from FTLOB. Your recipes seem great and easy to follow. And I also love to take pictures, maybe you visit my blog written by a Romanian living in Japan (for the moment :).

  7. YUM! Looks delish and healthy. BTW, congrats on the FTLOB feature. Your site is too cute :)

  8. Chocolate covered raspberries have got to me one of my all time favorite things! And I had never thought of making them myself. Yummy! ~ Courtney

  9. I am so thrilled this recipe called to all of you! I love chocoltate covered or filled anything. I will hollow out a strawberry and fill it with chocolate or drizzle melted chocolate over a dried apricot. It makes for one very delicious and messy treat. Thanks for visiting from FTOLB! Kate


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