Ingredients:
1 1/2 cups raspberry puree
2 tablespoons sugar
4 egg whites
1/4 teaspoon lemon juice
1 tablespoon sugar, for ramekins
Directions:
Put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute.
Beat egg whites, lemon juice and sugar until stiff and fluffy.
GENTLY fold the egg whites into the raspberry mixture.
Pour into 4 lightly greased and sugared ramekins. Place in a preheated 400 degree oven. Bake for 12-15 minutes or until golden brown.
Serve immediately.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.