Recipes
Strawberry Clouds with Vanilla Sauce
8 servings
40 minutes total (Active 20 minutes)
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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
- 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).
- Place strawberries, lemon juice, zest, ¼ cup sugar, cornstarch, cinnamon, salt, and vanilla in food processor bowl; process until very smooth.
- 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.
- 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%