YOUR SOLIN GENERATED RECIPE
Silky Dark Chocolate Soufflé with Raspberry Coulis
Baked egg whites and rich cacao transformed into a light, airy soufflé served with a vibrant, tangy raspberry coulis for a decadent high-protein treat.
INGREDIENTS
6 large egg whites
0.5 cup non-fat greek yogurt
0.5 scoop chocolate whey protein isolate
2 tbsp unsweetened cacao powder
0.25 tsp cream of tartar
1 tbsp maple syrup
0.5 cup fresh raspberries
1 tsp coconut oil
0.25 tsp vanilla extract
1 pinch sea salt
PREPARATION
Preheat oven to 375°F and grease two small ramekins with coconut oil.
In a small saucepan, simmer raspberries with a splash of water and half the maple syrup until broken down, then strain to create a smooth coulis.
In a medium bowl, whisk together the Greek yogurt, chocolate protein powder, cacao powder, vanilla extract, and remaining maple syrup until smooth.
In a separate clean bowl, beat the egg whites with cream of tartar and sea salt until stiff peaks form.
Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites until just combined.
Divide the batter between ramekins and bake for 12-15 minutes until risen and set.
Serve immediately drizzled with the warm raspberry coulis.