Online Shop closed until further notice Read More...

Due to the Covid-19 (Coronavirus) outbreak in the UK we have taken the decision to temporally close our online shop effective immediately, 30th March 2020. Until now our shop has remained available, but the orders we have been receiving have been significantly lower than normal.

While we are just a small, home business between myself and my fiancé, we have decided to take this decision now in the hope that we can help to remove some of the unnecessary work put into the postal service here in the UK and around the world.

We hope to resume normal service as soon as possible when the situation begins to return to normal. We hope all our customers, both old and new remain safe in this worrying time.

Shop Price Increase Read More...
From 6th April 2020 prices in the shop will increase slightly, this is due to production costs and card processing fees increasing.
Strawberry Souffle
Strawberry Souffle

Strawberry Souffle

Posted On: 12th January 2016
Recipe By: Alison Wheatley

Back to Recipe list
Souffles are always though of as being difficult since they flop back down very easily but that isn't true, yes they do collapse quick but they certainly aren't difficult to make at all. My naturally gluten free strawberry souffle is gorgeously fruity and uses minimal ingredients, it is great for after any meal.

This recipe is...

VegetarianVegetarian
Low FatLow Fat
Dairy FreeDairy Free
FODMAP FriendlyFODMAP Friendly
Slimming World FriendlySlimming World Friendly

Ingredients

2 tsp oil
50g caster sugar
60-70g strawberries
1 large egg white

Preparation Time: 10 Mins
Cooking Time: 14 Mins
This recipe makes 2 servings

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Prepare 2 ramekins by placing a teaspoon of oil into each, use a pastry brush to spread it all over the bottom and sides.

2. Weigh out the caster sugar, take a good spoonful and sprinkle over one of the ramekins, make sure it coats the side and bottom, sticking to the oil, return any sugar which hasn't stuck to the rest of the sugar to use later, repeat with the other ramekin.

2. Roughly chop and purée the strawberries in a blender or food processor.

3. In a bowl whisk the egg whites to stiff peaks, once stiff gradually whisk in the caster sugar.

4. With a metal spoon, gently fold the strawberry purée into the egg whites.

5. Spoon the mixture into the ramekins and place in an oven preheated to gas mark 5. Bake for 12-14 mins until the top is nicely browned. Serve warm.

Nutritional info per serving

CaloriesCarbsFibreFatSugarProtein
15728g1g5g27g2g
Calories157
Carbs28g
Fibre1g
Fat5g
Sugar27g
Protein2g

Your Comments

There's no comments on this Recipe, why not leave one?

Submit a Comment

Want to leave a comment on this Recipe? Feel free to join the discussion!
 

Search Recipes

Looking for something specific? Search our recipes using the form below.

Sign up for our Newsletter

Enter your email address below to get our fortnightly newsletter sent straight to our inbox!