Egg White Beet Soufflé
Indulge guilt-free in this delightful egg white beet soufflé – a delectable blend of sweetness and healthiness. Packed with protein and low in fat, it's a heart-healthy delicacy that satisfies both your taste buds and your nutritional goals.
Make This Recipe
Ingredients
2 Tsp vegan butter, melted
1 cup Eggland's Best 100% Liquid Egg Whites
1/8 Tsp cream of tartar
6 Tbsp beet powder
1/4 cup sugar (I use Xylitol which is zero sugar)
1/2 Tsp vanilla extract
Pinch of salt
Preparation
- Melt butter, using a basting brush coat the inside of 4 ramekins with the butter to prevent sticking during baking.
- Preheat the oven to 400 degrees F. With an electric mixer, beat the egg whites with cream of tartar with a whisk on medium until soft, but stable, peaks form. Slowly add in the beet powder, sugar, vanilla, and a pinch of salt and whisk until lightly blended. It should still be fluffy.
- Separate whipped eggs evenly into each ramekin. Place in lower third rack of your oven and bake for 10 minutes. Do not open the oven at all during baking. Turn the temperature down to 375 degrees F. Bake for an additional 13 minutes until fluffy and the tops are golden in color. The beet color changes during baking to a greenish brown. Eat right away as it deflates quickly!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 57 |
| Fat | 2g |
| Saturated Fat | 0.4g |
| Cholesterol | 0mg |
| Sodium | 134mg |
| Carbohydrates | 10g |
| Dietary Fiber | 1g |
| Protein | 7g |