Dessert is definitely back on the menu with this easy, delicious, low-calorie recipe! Remember to eat them straightaway so they maintain their fluffiness.
- 10 serves
- 35 min prep time
- 20 min cooking time
- 68 cal / serve
- 1g olive oil spray
- 6 eggwhites (198g)
- 80g sugar
- 1 teaspoon vanilla essence (5g)
- 1 orange (185g), zest finely grated, juiced
- 3 tablespoons desiccated coconut (15g)
- 2 teaspoons self-raising flour (5g)
- 250g strawberries
- 2 teaspoons icing sugar (5g)
Preheat oven to 180°C. Spray 10 small 1/3 cup (80ml) capacity ovenproof dishes lightly with oil. Place dishes in a large baking dish.
Use an electric beater to beat eggwhites until soft peaks form. Gradually add sugar, beating well after each addition. Add vanilla and zest, beat to combine.
Using a large metal spoon, fold in half the combined coconut and flour, then 1/4 cup (60 ml) orange juice, then remaining coconut and flour. Spoon mixture into prepared dishes, dividing evenly. Run your finger around the inside rim of each dish to clean.
Pour enough boiling water into baking dish to come halfway up sides of small dishes. Bake for 20-25 minutes or until risen and golden.
Meanwhile, wash strawberries, remove stalks and finely chop. Dust tops of soufflés with icing sugar and serve with strawberries.
The soufflés are best eaten as soon as they’re baked.
If you like, combine the washed and hulled strawberries in a blender or food processor with the icing sugar, and blend until smooth to serve as a sauce for the soufflés.