Double Raspberry Soufflés

March/April 1996, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (8 votes)

These picture-perfect individual soufflés make an impressive dessert that is remarkably low in fat and calories. Soufflés are actually quite easy to make; just be sure the egg whites are stiffly beaten and once the soufflés are done, serve them right away.

Double Raspberry Soufflés

1 Review for Double Raspberry Soufflés

Very sweet with so little sugar!

I was quite surprised about how well this turned out! I had to use blackcurrent syrup but it turned out great. I wouldn't exactly call it a soufflés though, it was more of a meringue with a beautiful raspberry sauce on the bottom. Would definitely make again.

tasty, easy to make

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner