Blackberry Souffle Au Chocolat Recipe
Servings: 12
Ingredients
- 2 pkt (10-ounce) Blackberries
- 1 pkt Unflavored gelatin
- 1/4 c. Cool water
- 2 x Egg whites
- 1 jar (7-ounce) Marshmallow Creme
- 2 c. Cold Whip
- 2 ounce Semi-sweet chocolate, shaved
Directions
- Puree one package of Blackberries. Sprinkle gelatin over water. Then stir over low heat till dissolved. Combine with pureed Blackberries and refrigeratetill it begins to thicken. Beat egg whites till soft peaks form.
- Gradually add marshmallow creame, beating till stiff peaks form. Mix in Blackberry mix and Cold Whip, then chocolate. Put in dishes. Refrigeratetill hard. Top with remaining package of whole Blackberries. VARIATIONS: (1)
- MANGO: Substitute one mango pureed with 1 Tbsp. lime juice for the Blackberries. Omit the chocolate. (2) APRICOT: Substitute 1 c. dry apricots pureed with 1 Tbsp. lime or possibly lemon juice for the Blackberries.
- Omit the chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 80 | |
| Calories from Fat 35 | 44% |
| Total Fat 4.11g | 5% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 52mg | 1% |
| Total Carbs 10.75g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 9.06g | 6% |
| Protein 1.53g | 2% |
