Egg White Protein Soufflé with Cactus Purée

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Protein Soufflé with Cactus Purée

YOUR SOLIN GENERATED RECIPE

Egg White Protein Soufflé with Cactus Purée

Enjoy a light and airy soufflé that marries the subtle sweetness of cactus purée with the pure protein punch of whipped egg whites. This dessert surprises with its delicate texture and a hint of natural agave sweetness balanced by a splash of lemon and vanilla, making it a refreshing finish after a satisfying meal.

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NUTRITION

278kcal
Protein
38g
Fat
0.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (approx. 300g)

1/2 cup cooked nopales (cactus) purée (approx. 80g)

1 tablespoon agave syrup

1/2 teaspoon vanilla extract

1 teaspoon lemon juice

Pinch of cream of tartar

Pinch of salt

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small ramekin or soufflé dish.

  • 2

    Prepare the cactus purée by blending the cooked nopales until smooth. Stir in the agave syrup, vanilla extract, and lemon juice. Set aside.

  • 3

    In a clean, dry bowl, add the egg whites along with a pinch of cream of tartar and salt. Whisk vigorously until stiff peaks form.

  • 4

    Gently fold half of the cactus purée into the whipped egg whites in order to incorporate flavor without deflating the mixture.

  • 5

    Spoon the remaining purée into the bottom of your prepared dish, then carefully dollop and swirl the whipped egg whites on top, creating a light soufflé texture.

  • 6

    Bake in the preheated oven for 12-15 minutes until the soufflé has risen and is just set in the center. Avoid over-baking to maintain its airy quality.

  • 7

    Serve immediately to enjoy the delicate balance of tangy cactus and light, protein-packed egg whites.

Egg White Protein Soufflé with Cactus Purée

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Protein Soufflé with Cactus Purée

YOUR SOLIN GENERATED RECIPE

Egg White Protein Soufflé with Cactus Purée

Enjoy a light and airy soufflé that marries the subtle sweetness of cactus purée with the pure protein punch of whipped egg whites. This dessert surprises with its delicate texture and a hint of natural agave sweetness balanced by a splash of lemon and vanilla, making it a refreshing finish after a satisfying meal.

NUTRITION

278kcal
Protein
38g
Fat
0.5g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (approx. 300g)

1/2 cup cooked nopales (cactus) purée (approx. 80g)

1 tablespoon agave syrup

1/2 teaspoon vanilla extract

1 teaspoon lemon juice

Pinch of cream of tartar

Pinch of salt

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small ramekin or soufflé dish.

  • 2

    Prepare the cactus purée by blending the cooked nopales until smooth. Stir in the agave syrup, vanilla extract, and lemon juice. Set aside.

  • 3

    In a clean, dry bowl, add the egg whites along with a pinch of cream of tartar and salt. Whisk vigorously until stiff peaks form.

  • 4

    Gently fold half of the cactus purée into the whipped egg whites in order to incorporate flavor without deflating the mixture.

  • 5

    Spoon the remaining purée into the bottom of your prepared dish, then carefully dollop and swirl the whipped egg whites on top, creating a light soufflé texture.

  • 6

    Bake in the preheated oven for 12-15 minutes until the soufflé has risen and is just set in the center. Avoid over-baking to maintain its airy quality.

  • 7

    Serve immediately to enjoy the delicate balance of tangy cactus and light, protein-packed egg whites.