12 souffle recipes

Four-ingredient maple syrup souffle made with beaten egg whites, powdered sugar, and baking powder. Light as air with pure maple flavor in every spoonful.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

A light, airy cherry souffle made with just pureed sour cherries, egg whites, lemon juice, and sugar. Only five ingredients stand between you and French pastry glory.

Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.

Lemon omelet-souffle bakes airy whipped egg whites right over a bubbling lemon-orange sauce. Light, citrusy and barely sweet, with a creamy center and a dollop of sour cream on the side.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.

.

Baked rice souffle with a creamy milk-cooked rice base, whipped egg whites for lift, and a homemade raspberry sauce. A light, elegant French-style dessert with a golden top.

This dessert souffle is loaded with refreshing strawberry flavor, and it is so light, you don't have to worry about calories or fat. And it is so tasty.

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

A light, airy strawberry souffle made with whipped egg whites and fresh berry puree, drizzled with a warm strawberry-orange sauce. Elegant, low-calorie, and stunning.

A cloud-light dessert soufflé made with Tasmanian leatherwood honey and fresh ginger, risen tall on whipped egg whites. Dusted with icing sugar and served with pouring cream.