Raspberry Angel Souffle

By dashy_65

Ingredients

• 1/2 c. plus 2 t. sugar, divided
• 5 oz angel food cake
• 1 (10 oz) pkg frozen raspberries in light syrup, thawed
• 5 egg whites
• 1/8 t. cream of tartar
• 1/4 t. almond extract
• 1 c. vanilla lowfat frozen yogurt

Details

Servings 8

Preparation

Step 1

Coat 8 (6 oz) souffle dishes or custard cups with Pam; sprinkle with 1/4 t. sugar, set aside.

In food processor bowl; add angel food cake. Process 5 secs. or until crumbs form. Measure crumbs to equal 2 cusp, set aside.

Add raspberries to processor. Process until smooth. Press raspberries through sieve to yield about 1 cup; discard seeds. Spoon 1 T. raspberry puree into each dish; reserve remaining puree. Set aside.

Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until soft peaks form. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold reserved raspberry puree, cake crumbs and almond extract into egg whites. Spoon evenly into dishes. Freeze until firm (about 2 hours); wrap with heavy-duty aluminum foil. Freeze up to 2 weeks.

Place frozen souffles in 2 (9") square baking pans. Add hot water to pans to depth of 1". Bake 350* for 25 mins. or until puffed and set. Make a 1" deep slash across top of each souffle; top with frozen yogurt. Serve immediately.

170 cal, 37.8 carb, 72mg sodium