Raspberry souffle

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray four 1-cup (250ml) capacity ramekins with oil and dust inside with flour. Gently tap ramekins to remove excess flour.
2. Puree thawed raspberries in a food processor. Strain and discard seeds.
3. Using electric beaters, beat egg whites in a large, clean, dry bowl until soft peaks form. Add ¼ cup sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Gently fold in half the raspberry puree. Divide mixture among ramekins. Bake for 12 minutes or until lightly browned and puffed.
4. Meanwhile, place low-fat yoghurt, remaining raspberry puree and sugar in a medium bowl, stirring well to combine. Serve souffles with raspberry yoghurt puree on the side.