"Healthy" does not have to mean "blah!" The award-winning chefs at Pritikin are masters at showing people how delicious healthy eating can be.
Strawberries are one of those fruits that is best enjoyed by hand as soon as it's been picked from the plant. At Pritikin, Chef Anthony enhances many of his dishes with these juicy berries. Mainly used in dessert items such as this popular strawberry mousse.
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No butter, cream, sugar, or anything else that hurts your heart and health. Just a lovely, airy strawberry-sweet dessert! Water baths are often used when delicate foods like souffles and custards are being cooked because their gentle heat helps ensure a smooth and even texture.
Blend all ingredients, except strawberries, in a food processor until very smooth. Put in a bowl, and fold in strawberries.
Spray twelve 4-ounce soufflé cups with Pam. Pour mixture into cups. Bake in a water bath for 20 to 25 minutes at 350 degrees. (To bake in water bath, place soufflé cups, also called ramekins, in a larger baking pan and then carefully pour in enough hot water so that the water is halfway up the sides of the cups.)
Let cool. Remove each soufflé from its cup. Serve.
Senior Editor & Writer
Eugenia Killoran has been the food and fitness journalist for the Pritikin Program since 1992. She has published more than 3,000 articles, lectures, and book chapters on a wide variety of healthy living and weight-loss topics.