Strawberry Soufflé
Strawberries and lemon provide vitamin C and a fresh berry flavor, while whipped egg whites make the soufflé airy. Erythritol keeps the recipe low in carbohydrates instead of sugar.
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Inventory: Blender, Mixer
909
Servings: 4 (1 serving ≈ 119 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Sort the strawberry (150 g), remove the stems, cut it into pieces, and rinse the berries. Blend the strawberries with a blender until smooth.
Add the lemon juice (15 g) and erythritol (150 g), and beat the mixture again.
Whip the egg whites (150 g) until thick and firm, and gently fold them into the strawberry mixture.
Grease a dish with the butter (10 g), add the soufflé, and bake at 150 °C for 20 minutes.
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