Blueberries and Cream Souffles Recipe

Name: Blueberries and Cream Souffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; ¼ cup Splenda Sugar Blend for Baking; 3 egg whites; 2 ½ tablespoons Splenda Sugar Blend for Baking; ½ cup reduced-sugar yellow cake mix; 1 egg yolk; ¼ cup fresh blueberries; 2 tablespoons water; ¼ cup fresh blueberries; ½ tablespoon Splenda brown sugar blend; 1 tablespoon water; ½ cup light whipped topping (cool whip)

Servings: persons

1 tablespoon butter
¼ cup Splenda Sugar Blend for Baking
3 egg whites
2 ½ tablespoons Splenda Sugar Blend for Baking
½ cup reduced-sugar yellow cake mix
1 egg yolk
¼ cup fresh blueberries
2 tablespoons water
¼ cup fresh blueberries
½ tablespoon Splenda brown sugar blend
1 tablespoon water
½ cup light whipped topping (cool whip)

1
Preheat oven to 400 degrees.
2
Butter the bottom and sides of four 6 oz souffle cups (ramekins with straight sides).
3
Coat the bottom and sides with splenda blend.
4
FOR TOPPING:Simmer the blueberries, brown sugar and water in a small sauce pan until berries burst.
5
Put in refrigerator to cool.
6
While souffles are baking, fold the cooled mixture and whipped topping together.
7
FOR SOUFFLES: Puree the blueberries and water in blender.
8
In a large bowl mix together the cake mix, yolk and pureed blueberries.
9
Beat until there are no lumps.
10
With an electric mixer whip the egg whites and 2 1/2 tablespoons of splenda until soft peaks form when beaters/whisk is removed.
11
Gentley fold the egg whites into the cake mix, leaving some streaks of light and dark.
12
Fill the souffle cups about 3/4 of the way full.
13
Bake for 10 minutes without opening oven door.
14
Remove from oven and place a spoon full of the topping on each souffle.
15
Serve right away.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, ¼ cup Splenda Sugar Blend for Baking, 3 egg whites, 2 ½ tablespoons Splenda Sugar Blend for Baking, and more.

Yes, Blueberries and Cream Souffles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberries and Cream Souffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions