NUTRITION

SERVINGS

INGREDIENTS

6 large egg whites

1 cup non-fat Greek yogurt

1 oz dark chocolate (70% cocoa)

0.5 cup fresh raspberries

1 tbsp monk fruit sweetener

0.5 tsp cream of tartar

1 tsp vanilla extract

0.25 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease two 8-ounce ramekins with a small amount of coconut oil or ghee.

• 2

  Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until completely smooth.

• 3

  In a medium mixing bowl, whisk together the non-fat Greek yogurt, melted chocolate, vanilla extract, and sea salt until the mixture is uniform.

• 4

  In a separate clean glass or metal bowl, beat the egg whites with the cream of tartar and monk fruit sweetener until stiff, glossy peaks form.

• 5

  Gently fold one-third of the whipped egg whites into the chocolate-yogurt base to lighten the texture.

• 6

  Carefully fold in the remaining egg whites using a spatula, being mindful not to deflate the air bubbles that provide the lift.

• 7

  Divide the batter evenly between the prepared ramekins and bake for 15 to 18 minutes until the soufflés have risen and the tops are set.

• 8

  While the soufflés bake, mash the fresh raspberries in a small saucepan over low heat for 5 minutes until they form a smooth, warm coulis.

• 9

  Remove the soufflés from the oven and serve immediately with the warm raspberry coulis drizzled over the top.