Apple Soufflé
Baked apples provide fiber and a naturally fruity base, while whipped egg whites make the soufflé light and airy. Erythritol replaces sugar in this low-carbohydrate dessert version.
Wash the apples (500 g), remove the cores, and halve them. Place the apples on a baking tray with a little water and bake until tender. Cool the apples and pass the flesh through a sieve.
Divide the erythritol (160 g) into two portions: 120 g for the apple purée and 40 g for the whites. Add the first portion to the purée and prepare, stirring constantly, until thick.
Whip the egg whites (360 g) with the remaining erythritol until firm. Without cooling the purée, pour it into the whipped whites and mix vigorously with a whisk.
Grease a dish with the butter (5 g), mound the soufflé in it, and bake at 150–200 °C until golden.
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