…It’s Fall! But… could it be me still having some sort of a “summery” mindset?… Or, it could be that what I see in the markets isn’t only all the fall foods yet…
But… when recently went to our local grocery store and saw the whole shelf filled with the organic, but inexpensive, bight-red, deliciously-looking strawberries, I couldn’t just pass by them! I bought a nice-big box of them!
And… of course I bought a little MORE than a family could eat in just a few days (because the strawberries are those berries that don’t stay fresh very long).
Yeah, what else could it be? 🙂And since I wasn’t really in the mood for baking last night… (perhaps it’s because the weather in LA is still in the upper 90-s F, as if it doesn’t even care about the fact that it is already late September!)
Plus… I kind of indulged on a little bit more yummies over the last few days than I probably should’ve…
(…But there’s a perfect answer to that problem, too! To learn more, just jump to this Low-Calorie Marshmallow Dessert recipe post!)
I decided to make the super-easy to make…
Healthy, Low-Calorie Strawberry Marshmallow Soufflé!
(yes, For Those Days When The Number on My Bathroom Scale Is HIGHER Than I’d Like It To Be 🙂 )! For this Strawberry Marshmallow Soufflé I roasted my strawberries and not only the roasting preserved them, it also intensified their flavor and fragrance! The scent that filled the kitchen was so overwhelming, that I had to make a huge effort to not eat them right there and then (because I did have my mind set on making this dessert!) 🙂And since I am a strong girl 🙂 I didn’t eat all those strawberries up… I blended them…And topped them with the whipped until they were nice and glossy egg whites mixed with some of this same strawberry puree to give them a strawberry flavor. I also added some gelatin to my soufflé to set it up until I was ready to enjoy it the nest day!
As always just a few teaspoons of sugar add more than enough sweetness to this beautiful dessert. But because I felt like I really needed to loose a few pounds today, I used my favorite Erythritol (a zero-calorie all-natural sweetener, that has a similar origin to Stevia, but unlike the Stevia it doesn’t land a bittery after-taste!) to make my soufflé super-low calorie!
…And my strength and resistance did pay off!
My reward was a super-delicious and luxurious Dessert for Breakfast just as I got up the next morning! When I finally dug in it, I had a real BLAST!!!I so hope that you’ll love this beautiful treat just like I did! 🙂
- 4 pasteurized egg whites
- 4-5 tsp sugar or erythritol*
- 4-5 oz fresh strawberries
- 1 packet powdered gelatin
- 1 tsp vanilla extract optional
- 2-3 tsp ground freeze-dried strawberries
- Cut the stems off the strawberries, set them on a baking sheet and bake them in the oven at 350F for 10 minutes. Take the strawberries out and let them cool down to the room temperature.
- Pour 2 tbsp of water over the gelatin. Stick the mixture in a microwave and heat it up for about 30 seconds. (Alternatively you can set it in a pot over a low flame and heat it up until the gelatin completely melts).
- Add the strawberries and the gelatin mixture to a blender and blend until the strawberries are pureed.
- Whip the egg whites with the cream of tartar until they are frothy. Add the vanilla extract and the sugar or the erythritol. Whip for a few minutes more until the whites are really stiff.
- Add about 1/3 of the strawberry and gelatin mixture to the egg whites and whip until everything is incorporated.
- Spoon 2-3 tbsp of strawberry puree in each serving bowl. Top with the egg whites mixture.
- Put the souffles in the fridge until they're set or overnight to wake up to a delicious Dessert For Breakfast treat!
- To make my soufflés look extra-pretty I also topped with with some crushed freeze-dried strawberries right before serving them!
* Erythritol is a zero-calorie sweetener that's completely natural. When I add it to my Marshmallow Dessert instead of sugar, I get the all-protein, indulgent, eat-all-you-want white cloudy dessert for breakfast with just a 30 calorie "price tag". But even if you decide not to experiment with the sweeteners or you just don't have erythritol (or you can also use xylitol) on hand, even when you go with the 4 tsp of sugar, they won't add that many calories to this dessert for you to worry about. And yes, I know that a regular merengue requires much more sweetener than that. But all that sugar is added there as a stabilizer for when you bake it. And I promise that just the 4 tsp. make the whipped whites taste sweet enough to totally "indulge"!