Ingredients
- 1 tablespoon butter
- 14 cup Splenda Sugar Blend for Baking
- 3 egg whites
- 2 12 tablespoons Splenda Sugar Blend for Baking
- 12 cup reduced-sugar yellow cake mix
- 1 egg yolk
- 14 cup fresh blueberries
- 2 tablespoons water
- 14 cup fresh blueberries
- 12 tablespoon Splenda brown sugar blend
- 1 tablespoon water
- 12 cup light whipped topping (cool whip)
Instructions
- 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.
- FOR TOPPING:Simmer the blueberries, brown sugar and water in a small sauce pan until berries burst.
- Put in refrigerator to cool.
- While souffles are baking, fold the cooled mixture and whipped topping together.
- FOR SOUFFLES: Puree the blueberries and water in blender.
- In a large bowl mix together the cake mix, yolk and pureed blueberries.
- Beat until there are no lumps.
- With an electric mixer whip the egg whites and 2 1/2 tablespoons of splenda until soft peaks form when beaters/whisk is removed.
- Gentley fold the egg whites into the cake mix, leaving some streaks of light and dark.
- Fill the souffle cups about 3/4 of the way full.
- Bake for 10 minutes without opening oven door.
- Remove from oven and place a spoon full of the topping on each souffle.
- Serve right away.
← Back to all recipes