NUTRITION

SERVINGS

INGREDIENTS

0.75 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 scoop chocolate protein powder

1 tbsp unsweetened cocoa powder

1 tbsp monk fruit sweetener

0.5 tsp cream of tartar

1 tsp coconut oil

0.5 cup fresh raspberries

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a large ceramic ramekin with the coconut oil.

• 2

  In a small saucepan over medium-low heat, combine the fresh raspberries and lemon juice, simmering until the berries break down into a thick, concentrated sauce.

• 3

  In a medium mixing bowl, stir together the Greek yogurt, chocolate protein powder, cocoa powder, and monk fruit sweetener until a thick, smooth paste forms.

• 4

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

• 5

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

• 6

  Carefully fold in the remaining egg whites using a spatula, being mindful not to deflate the air bubbles, until no white streaks remain.

• 7

  Pour the mixture into the prepared ramekin and bake for 15 to 18 minutes until the soufflé has risen significantly and the top is set.

• 8

  Remove from the oven and immediately drizzle with the warm raspberry sauce before serving.