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Strawberry Salad Soufflé
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Recipe Filed Under
Fruit, Easy, Healthy, Dessert

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    • Ingredients

    Serves:

    Directions

    Preheat the oven to 400°. In a small bowl, mix the pretzels, margarine and granulated sugar. Distribute the pretzel mixture between four one-cup ramekins. Set aside.

    Place the egg whites in a large bowl. With an electric mixer, beat the egg whites on high speed until they triple in size and cling to the sides of the bowl when tipped.

    In another large bowl, beat the cream cheese and powdered sugar on high until smooth. With a spatula, fold the egg whites into the cream cheese mixture. Distribute the mixture into each ramekin over the pretzel crust. Bake 10 to 15 minutes until the cream cheese mixture puffs and is light brown on top.

    Meanwhile, place the raspberries into a small saucepan with the remaining granulated sugar. Bring to a boil over high heat, stirring occasionally until a thick sauce forms, about 1 minute. Spoon the raspberry sauce over each of the cream cheese puffs and sprinkle with diced strawberries. Serve immediately.

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