Strawberry Souffle

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Strawberries Fruit of the Month

Strawberry Souffle

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.
Prep Time15 minutes
Active Time35 minutes
Total Time50 minutes
Course: Dessert, Entertaining, Vegetarian
Cuisine: French, Gourmet, International, Vegetarian


  • 1 pound tofu silken firm
  • 4 egg whites
  • 2 tablepoons Splenda
  • 1 teaspoon vanilla extract
  • 4 pints strawberries greens removed, cut into quarters


  • Preheat oven to 350 degrees F.
  • 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.