Strawberry Souffle

Ingredients

• Strawberries1/2 cup (75 g)
• Granulated Sugar7 teaspoon (35 g)
• Egg White1 count (40 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C) and set aside 1-2 teaspoons of sugar to sprinkle in the baking pan.

2. 2

   Step 2

   Place the cleaned strawberries in a small pot with 1 tablespoon of water. Cook over low heat for 4 minutes until softened.

3. 3

   Step 3

   Drain well, discard the seeds and return to the pot. Add sugar. Mix and return to the heat.

4. 4

   Step 4

   Meanwhile, beat the egg white until stiff.

5. 5

   Step 5

   Strain the strawberries again until you have a syrup like consistency.

6. 6

   Step 6

   Pour in the stiff egg whites gradually. Beat for 4 minutes or until stiff.

7. 7

   Step 7

   Pour the preparation in an oiled baking pan sprinkled with the sugar set aside at the beginning.

8. 8

   Step 8

   Bake in the oven for 35-40 minutes at 356 °F (180 °C).

9. 9

   Step 9

   Remove, let cool for a few minutes and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Strawberry Souffle can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.