Lemon Souffle With Raspberry-Honey Sauce and Fresh Raspberries

Ingredients

1/2 cup sugar-free raspberry jam
2 tablespoons warm water
2 tablespoons honey
1 tablespoon cornstarch
1/3 cup sugar
3/4 cup skim milk
Zest of one lemon
1 teaspoon lemon extract
2 large egg yolks, room temperature
5 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 pint fresh raspberries

Method

Heat oven to 375 degrees. Whisk jam, water and honey together in a small bowl. Set sauce aside. In a medium saucepan, dissolve cornstarch and sugar in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and becomes thick. Remove from heat. Stir in lemon zest and extract. Put egg yolks and eggs in a small bowl and whites in a small mixer bowl. Beat eggs and yolks with fork. Add two tablespoons of the thickened cornstarch mixture to the eggs. Pour into saucepan and cook another minute.

Using an electric mixer set on high, beat egg whites until they are foamy. Add cream of tartar and continue beating until the whites are stiff, but not dry. Stir in a generous spoonful of whites into cornstarch mixture. Gently fold in remaining whites. Turn batter into a 1-quart baking dish and bake for 30-35 minutes, or until it has risen and is a bit brown. Spoon into dessert dishes, drizzle with raspberry sauce, and garnish with fresh berries. Makes 4 generous servings.

                                                             

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