Would you believe me if I told you that you could make a souffle with no flour, less sugar and no added fat?
Don't worry if you can't - I didn't believe me either. In fact, I'd never ever made a souffle - but it was on my baking bucket list... so I got to experimenting.
This souffle recipe is so simple and so delicious - but you'll want to serve it straight away as they do start to sink. I waited a little too long to take the photos and they were sinking as I shot :P
Souffles are often seen as a fancy dessert or meal - so why not impress your friends and family and show them that healthy food can be fancy too!
And don't worry, if you're not a banana fan - I plan on trying different combinations out very soon - so stay tuned! But seriously - chocolate and banana? Heaven.
gluten free, low fat, lower sugar, no flour, perfect for entertaining, dairy free
1/3 cup egg whites (I used Simply Egg Whites)
1 cup mashed ripe banana (about 2 medium/large bananas)
1/2 tbsp cornflour/cornstarch
1/4 cup unsweetened cocoa powder
1 tsp vanilla
pinch of salt
Preheat oven to 200°C/395°F.
Grease 4 ramekins with either butter/margarine/non-dairy spread or cooking spray.
Place your ramekins onto a baking tray.
In a large bowl, combine your banana, cornflour, cocoa powder, vanilla and salt - set aside.
Beat your egg whites until foamy, add sugar and beat until they form soft peaks.
Gradually fold in your egg whites - just adding a couple of scoops of egg whites at a time. Once your mix is incorporated, add in more egg whites - repeating into all is combined.
Gently spoon your mixture into ramekins, being careful not to get any mixture on the sides, until they're about 1/2-3/4 full (depending on the size of your ramekins). If you've gotten any mixture on the sides of the ramekin, carefully wipe this off to ensure your souffles rise.
Carefully place your baking tray into the oven, making sure to be gentle when placing the tray down.
Bake for 15 minutes until set and risen - and do not open the oven until they are done.
Carefully take your baking tray out of the oven and serve the souffles immediately - being careful not to bang them onto a plate - and letting whoever is eating them know that the dish is hot! (I like to wrap a cloth napkin around the outside and place the souffles onto a plate)
*I used 2 tbsp of sugar originally and I loved them - however Jesse wanted them a little bit sweeter as he's not a fan of rich chocolate. This amount will also depend on how sweet your bananas are.
So tell me, what's your favourite dessert to impress at a dinner party?
It might be really simple, but my healthy chocolate cake is always a winner - but the problem is, there's never any leftovers!
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