Mini Pear-Mango Souffles

Mini Pear-Mango Souffles

Serves 6

These fruit souffles are simple and tasty. Baking them in a hot water bath ensures a perfect rise every time. Starting with ripe fruit means that you might be able to get away with less than a teaspoon of stevia-if you choose one of the high-end brands, just a couple of drops will maximize the fruits' natural sweetness.

1 large mango, peeled and cut into chunks (1 cup), or 1 cup frozen

2 medium pears, peeled and cut into chunks (1 cup)

1 tsp. liquid stevia

1/4 tsp. vanilla extract

1/4 tsp. salt

2 Tbs. cornstarch

2 Tbs. organic low-fat milk

2 egg whites

Preheat oven to 400°F. Puree mango and pear chunks in food processor until fruit is blended and creamy, about 30 seconds. Add stevia, vanilla, and salt, and puree 5 seconds more.

Whisk together cornstarch and milk in large mixing bowl until creamy. Add fruit puree, and mix well.

Beat egg whites in mixer on high speed until stiff, about 3 minutes. Gently fold egg whites into fruit puree until fully incorporated.

Scoop fruit mixture into 6 1/2-cup ramekins. Set ramekins in 13- x 9-inch baking pan, and pour about 3 cups of very hot tap water in pan around ramekins. Bake 25 minutes, until souffles are puffed and golden brown.

Serve immediately.

PER SERVING: 52 CAL; 2 G PROT; 0 G TOTAL FAT (0 G SAT FAT); 12 G CARB; 0 MG CHOL; 118 MG SOD; 1 G FIBER; 7 G SUGARS

Better Nutrition Magazine, December 2009 Issue, Volume 71, Number 12, pages 32-35, www.betternutrition.com