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Recipe Name: Raspberry Souffle Au Chocolat Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 16

2 10-oz raspberries
1 Unflavored gelatin
1/4 Cup(s) Cold water
2 Egg whites
1 Jar, 7-oz marshmallow creme
2 Cup(s) Cool Whip
2 Ounce(s) Semi-sweet chocolate, shaved
Puree one package of raspberries. Sprinkle gelatin over water. Then
stirover low heat until dissolved. Combine with pureed raspberries and
chilluntil it begins to thicken. Beat egg whites until soft peaks
form.Gradually add in marshmallow creame, beating until stiff peaks
form.Fold in raspberry mix and Cool Whip, then chocolate. Put in
dishes.Chill until firm. Top with remaining package of whole
raspberries.VARIATIONS: (1) MANGO: Substitute one mango pureed with 1
tablespoonlime juice for the raspberries. Omit the chocolate. (2)
APRICOT:Substitute 1 cup dried apricots pureed with 1 tablespoon lime
or lemonjuice for the raspberries. Omit the chocolate.From a collection
of my mother's (Judy Hosey) recipe box which containedlots of her
favorite recipes, clippings, etc. Downloaded from Glen's MMRecipe

Nutrition (calculated from recipe ingredients)
Calories: 19
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 7.3mg
Potassium: 6.8mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: <1g

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