Berries With Lemon Souffle Topping

Ingredients

• 3 tablespoons softened unsalted butter
• ¾ cup fresh blueberries
• ¾ cup fresh raspberries
• 2 large eggs, separated
• ⅔ cup sugar
• ¼ cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 2 tablespoons flour
• 1 cup light cream
• Pinch of salt
• Confectioners’ sugar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    469 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 41 grams sugars; 5 grams protein; 182 milligrams cholesterol; 130 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 350 degrees. Use 1 tablespoon of the butter to grease 4 8-ounce ramekins or souffle dishes. Set the buttered dishes in a baking pan at least 1 1/2 inches deep.
2. Spread berries in the bottoms of the dishes.
3. Beat egg yolks until light. Beat in sugar and remaining butter until mixture is creamy. Beat in lemon juice, zest and flour, and then whisk in the cream. Beat egg whites with salt until they hold peaks but are not dry. Fold egg whites into lemon batter, and spoon mixture over berries in each dish.
4. Pour boiling water into outer pan until it comes halfway up sides of baking dishes. Place in oven, and bake for approximately 40 minutes, until tops are puffed and golden brown.
5. Remove from oven, and allow to cool to room temperature. Dust with sifted confectioners’ sugar before serving.