Prune and walnut souffles
A light but very tasty dessert which can be served hot, warm or cold. For a different flavour, substitute grated orange rind instead of lemon, and use the juice of one orange made up to 1 cup with water as the poaching liquid for the prunes
Time to make 30 minutes
8 small ramekin dishes
1 teaspoon sugar
1 cup pitted prunes
1 cup water
1 tablespoon Brandy (optional)
1 teaspoon grated lemon rind
1/2 cup chopped walnuts
4 egg whites
1/3 cup sugar
1. Preheat oven to 180oC . Spray oil around the insides of the ramekin dishes. Coat with sugar. Do not touch the inside.
2. In a medium pan, stew the prunes in water, Brandy (optional), and lemon rind until the moisture is evaporated by half. Purée the prunes using a food processor or blender then transfer to a medium mixing bowl. Add the chopped nuts, mix and set aside to cool at room temperature.
3. Whip the egg whites until they form soft peaks then gradually add the sugar and continue beating until firm and fluffy. Fold into the prune mixture and fill ramekins. Level the soufflé mixture with a spatula. Bake on a baking tray in the middle of the oven for 12 to 15 minutes. Dust with a little extra sugar if you like and serve with a large dollop of Greek yoghurt.
Healthy habits – apply to other desserts
- base around fruit. Prunes are an excellent source of fibre
- add walnuts; these are the best nut-source of omega 3 fats