This is the main content.
Strawberry Clouds with Vanilla Sauce
Recipes
Strawberry Clouds with Vanilla Sauce
8 servings
40 minutes total (Active 20 minutes)

Ingredients

  • Cooking spray
  • 1 lemon, for zest/juice
  • 12 oz fresh (or frozen, slightly thawed) strawberries
  • ½ cup sugar, divided
  • 2 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • ¼ cup water
  • 1 cup lowfat vanilla bean Greek yogurt
  • 3 tablespoons fat-free French vanilla creamer

Steps

    1. Preheat oven to 375°F. Coat eight 4-ounce ramekins with spray; place on baking sheet. Zest/grate lemon peel (no white, 1 teaspoon); squeeze lemon for juice (2 tablespoons).
    2. Place strawberries, lemon juice, zest, ¼ cup sugar, cornstarch, cinnamon, salt, and vanilla in food processor bowl; process until very smooth.
    3. Beat egg whites in large bowl, with an electric mixer, on medium speed for 3–4 minutes or until soft peaks form. Gradually add remaining ¼ cup sugar; beat 2–3 more minutes or until stiff peaks form. Fold one-third of the egg whites into strawberry mixture; fold in remaining egg whites until blended.
    4. Fill each ramekin three-fourths full; bake 18–22 minutes or until top is golden and center is set. Microwave water in microwave-safe bowl on HIGH for 1 minute, then combine with yogurt and creamer. Soufflés should be served immediately. Serve sauce on the side, to pour in center of soufflé.

Amount per ⅛ recipe serving: Calories 140, Total Fat 0.5g, Sat Fat 0g, Trans Fat 0g, Chol 5mg, Sodium 70mg, Total Carb 29g, Fiber 1g, Sugars 21g, Protein 4g, Calc 6%, Vitamin A 2%, Vitamin C 35%, Iron 2%