Swirled Summer Berry Soufflés
© Kieran Scott

Swirled Summer Berry Soufflés

  • ACTIVE: 20 MIN

When Annabel Langbein started cooking professionally in 1981, she began gaining weight, eventually putting on 50 pounds. A nutrition course at the Culinary Institute of America in New York's Hudson River valley put her on the course to healthier eating, teaching her how to prepare low-fat dishes that didn't make her feel deprived, like this decadent-tasting soufflé, a swirl of berries and marshmallowy meringue.

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  1. 2 cups raspberries
  2. 1 cup blackberries
  3. 1/2 cup granulated sugar
  4. 1/4 cup water
  5. 1 teaspoon pure vanilla extract
  6. 1 teaspoon fresh lemon juice
  7. 1 tablespoon cornstarch mixed with 1 tablespoon water
  8. 3 large egg whites
  9. 1/2 cup superfine sugar
  10. 1/4 cup chopped unsalted pistachios
  1. Preheat the oven to 400°. In a medium saucepan, combine the raspberries and blackberries with the granulated sugar, water, vanilla and lemon juice. Bring to a simmer over moderate heat, stirring often. Stir in the cornstarch mixture and cook, stirring, until thickened, about 1 minute.
  2. In a large bowl, beat the egg whites until they hold very soft peaks. Gradually beat in the superfine sugar, 2 tablespoons at a time, and continue beating until glossy peaks form, about 3 minutes longer. Gently swirl in 3/4 cup of the berry mixture, leaving streaks in the beaten whites.
  3. Spoon the remaining berry mixture into six 1/2-cup ramekins. Top with the soufflé mixture, mounding it slightly. Sprinkle with the pistachios. Bake the soufflés for 6 minutes, or until golden on top. Serve.