Blueberries And Cream Souffles

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon butter
• 1/4 cup splenda sugar blend for baking
• 3 egg whites
• 2 1/2 tablespoons splenda sugar blend for baking
• 1/2 cup reduced-sugar yellow cake mix
• 1 egg yolk
• 1/4 cup fresh blueberries
• 2 tablespoons water
• 1/4 cup fresh blueberries
• 1/2 tablespoon splenda brown sugar blend
• 1 tablespoon water
• 1/2 cup light whipped topping (cool whip)

Recipe

• 1 preheat oven to 400 degrees. butter the bottom and sides of four 6 oz souffle cups (ramekins with straight sides). coat the bottom and sides with splenda blend.
• 2 for topping:simmer the blueberries, brown sugar and water in a small sauce pan until berries burst. put in refrigerator to cool.
• 3 while souffles are baking, fold the cooled mixture and whipped topping together.
• 4 for souffles: puree the blueberries and water in blender.
• 5 in a large bowl mix together the cake mix, yolk and pureed blueberries. beat until there are no lumps.
• 6 with an electric mixer whip the egg whites and 2 1/2 tablespoons of splenda until soft peaks form when beaters/whisk is removed.
• 7 gentley fold the egg whites into the cake mix, leaving some streaks of light and dark.
• 8 fill the souffle cups about 3/4 of the way full. bake for 10 minutes without opening oven door.
• 9 remove from oven and place a spoon full of the topping on each souffle. serve right away.