Boysenberry Souffle Au Chocolat Recipe – a delicious recipe with Boysenberries, Unflavored gelatin, water, Egg whites, Marshmallow Creme, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Puree one package of Boysenberries.
2
Sprinkle gelatin over water.
3
Then stir over low heat till dissolved.
4
Combine with pureed Boysenberries and refrigeratetill it begins to thicken.
5
Beat egg whites till soft peaks form.
6
Gradually add marshmallow creame, beating till stiff peaks form.
7
Mix in Boysenberry mix and Cold Whip, then chocolate.
8
Put in dishes.
9
Refrigeratetill hard.
10
Top with remaining package of whole Boysenberries.
11
VARIATIONS: (1)
12
MANGO: Substitute one mango pureed with 1 Tbsp.
13
lime juice for the Boysenberries.
14
Omit the chocolate.
15
(2) APRICOT: Substitute 1 c. dry apricots pureed with 1 Tbsp.
16
lime or possibly lemon juice for the Boysenberries.
17
Omit the chocolate.
149
kcal
Calories
9
g
Fat
9
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pkt (10-ounce) Boysenberries, 1 pkt Unflavored gelatin, 1/4 c. Cool water, 2 x Egg whites, and more.
Yes, Boysenberry Souffle Au Chocolat Recipe 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.
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