BLUEBERRY SOUFFLéS
These delicate morsels are perfect for any season.
Categories Desserts & Sweets
Time 20m
Yield Serves: 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375° F (190°C).
- Use additional butter and sugar to grease and line eight 4-inch (10 cm) diameter ramekins.
- In a medium saucepan, melt butter over low heat. Stir in flour and salt, and cook for 1 minute. Whisk in milk all at once. Continue whisking until mixture boils and is smooth and thickened.
- In a bowl, beat yolks well and add ¼ cup (60 mL) of the warm sauce mixture to them. Combine yolk mixture with remaining sauce, blending thoroughly. Add cooled blueberry reduction. Set sauce aside to cool slightly.
- In a large bowl, using clean beaters, beat egg whites and cream of tartar until soft peaks form; continue beating, gradually adding sugar until stiff peaks form. Fold about a quarter of the egg whites into the sauce to make it lighter, then gently, but thoroughly fold the sauce into the remaining egg whites.
- Carefully spoon about ¾ cup (175 mL) of mixture into prepared ramekins. Bake 20 to 25 minutes or until done. Serve immediately.
- Makes 8 - 4-inch (10 cm) diameter ramekins.
Nutrition Facts :
BLUEBERRY BLINTZ SOUFFLE
A dish that can be prepared in advance and is both easy and delicious. The dish is remisiscient of handmade blintzes but with only a fraction of the work. Two hour or overnight refrigeration needed.
Provided by Julie Bs Hive
Categories Breakfast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.
- In a large bowl, beat together filling ingredients and set aside.
- Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight.
- Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.
- Blueberry Sauce:.
- In a small saucepan combine:.
- 1 cup water.
- 1 cup granulated sugar.
- 2 tablespoons cornstarch.
- 1 cup blueberries.
- Cook with medium heat on the stovetop until sauce thickens.
- Keep warm.
Nutrition Facts : Calories 782.5, Fat 42.9, SaturatedFat 21.4, Cholesterol 352.6, Sodium 731.6, Carbohydrate 77.2, Fiber 1.3, Sugar 51.6, Protein 23.8
CHEESE SOUFFLE WITH BLUEBERRY SAUCE
The Blueberry Sauce makes this recipe. This is served at the Pleasant View Bed & Breakfast. Hope you enjoy. Cooking and Prep time are estimates.
Provided by Nimz_
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Lightly spray a 8" x 8" x 2" baking dish with Pam and set aside.
- FILLING: In a small bowl, beat cottage cheese, cream cheese, egg yolk, sugar and vanilla with electric mixer till nearly smooth (about 2 minutes). Set aside.
- BATTER: In a medium bowl, beat sour cream, butter, orange juice, and eggs with electric mixer on low speed until smooth.
- Add flour, 3 tablespoons of sugar and baking powder.
- Beat for 2 more minutes until smooth.
- TO ASSEMBLE: Spread 1/2 the batter in the greased baking dish.
- Spoon cheese filling in small spoonfuls on top.
- Carefully spread remaining batter on top.
- Place in the oven for approximately 40-45 minutes until puffy and golden. (Watch closely for the last 5 minutes so not to overcook).
- Serve immediately with Blueberry sauce or syrup.
- BLUEBERRY SAUCE:.
- In a sauce pan over medium heat, stir together the sugar, cornstarch, cinnamon and nutmeg.
- Slowly stir in water.
- Cook and stir frenquently until thickened, then cook 2 more minutes.
- Carefully stir in blueberries and lemon juice.
Nutrition Facts : Calories 513.1, Fat 33.1, SaturatedFat 19.8, Cholesterol 216.9, Sodium 430.3, Carbohydrate 43.7, Fiber 1.3, Sugar 29.1, Protein 12.2
BLUEBERRY WAFFLES
These are my 2 blueberry lovin' guys most favorite waffle. They will even eat them with blueberry syrup! I always double this and if there are any left they go in the freezer. DBF Rick will eat these like a cookie and likes them hot and crispy with a scoop of ice cream on top!
Provided by LAURIE
Categories Breakfast
Time 20m
Yield 6 waffles
Number Of Ingredients 8
Steps:
- Preheat the waffle iron.
- Beat egg whites til stiff and set aside.
- Sift together dry ingredients.
- Slowly stir in milk, beaten egg yolks and melted butter.
- Fold in blueberries.
- Fold in egg whites which were stiffly beaten.
- Bake in hot waffle iron.
Nutrition Facts : Calories 305.7, Fat 12, SaturatedFat 6.8, Cholesterol 90.9, Sodium 497.5, Carbohydrate 41, Fiber 1.7, Sugar 4.7, Protein 8.7
BLUEBERRY FRENCH TOAST SOUFFLE
This is the most impressive, yet easiest, brunch dish. You make it the night before, then just pop it in the oven. Everyone raves! I have used skim milk and reduced fat cream cheese with excellent results. I have also used raspberries and it was delicious. When berries are not in season, I use unsweetened frozen berries and it is perfect!!! Cooking time does NOT reflect the overnight stay in the refrigerator.
Provided by LizP5885
Categories Breakfast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For the casserole: Arrange half of bread in a greased 9x13 casserole.
- Scatter cream cheese over bread and sprinkle with blueberries.
- Scatter remaining bread cubes.
- Whisk eggs, syrup and milk together and pour over bread and chill overnight covered.
- Preheat oven to 350.
- Bake covered for 30 minutes.
- Uncover and bake another 30 minutes.
- Serve with Blueberry Sauce.
- Blueberry Sauce: Stir together sugar cornstarch and water and cook over medium heat for 5 minutes, stirring occasionally.
- Add berries and simmer for 10 minutes or so until berries start to burst a bit and it thickens up.
- Stir in butter until melted.
- Serve with the casserole.
Nutrition Facts : Calories 619.7, Fat 32.3, SaturatedFat 17.4, Cholesterol 392, Sodium 560.6, Carbohydrate 65, Fiber 1.8, Sugar 38.9, Protein 18.9
BLUEBERRIES AND CREAM SOUFFLES
These reduced sugar individual desserts are a cross between a souffle and a cake because they have the lightness of a souffle with a little more stability. Save the extra cake mix to make these over and over, or to try some other flavors.
Provided by Chef Jean
Categories Dessert
Time 35m
Yield 4 souffles, 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 166.1, Fat 5.2, SaturatedFat 3.2, Cholesterol 49.3, Sodium 76.1, Carbohydrate 26.2, Fiber 0.4, Sugar 14.2, Protein 3.8
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