RASPBERRY PROTEIN SOUFFLE

Ingridients

-6 ounces fresh raspberries

-1 scoop strawberry protein powder

-¼ cup plus 1 tablespoon sugar substitute

-4 egg whites, room temperature

-OPTIONAL- chocolate chips

Directions

-Preheat oven to 400 degrees. Spray 6 ramekins with spray and set aside.

-Blend the raspberries and strain trough a sieve to remove the seeds.

-Stir in the protein powder and 1 tablespoon of sugar substitute. Set aside.

-In a mixer, beat the egg whites until stiff peaks forms (about 5 minutes). Gradually add in the ¼ cup sugar substitute.

-With a rubber spatula, gently fold in the raspberry mixture.

-Place in each ramekin and press down the tops.

-Bake for 12 minutes on a low rack.

These save well in fridge. Cover with foil and microwave for 25 seconds when ready to eat.

                                                                                                                 S.V <3