Gosh, aren't Fridays a Godsend?! They always come when you need them the most. Today is a particularly special day here at work because the firm is having a combination Flyers-Memorial Day party full of "Philadelphia-themed" stuff! Rumor has it this will consist of soft pretzels, and other Philadelphia food items... One can only hope Yuengling Lager will make an appearance (for those who don't know, it's a VERY Philadelphian beer), but I'm thinking it will be a 'dry party.' :o)
...okay, so this broad's dreamin' here, but hey, don't ruin my dreams, can ya blame me?!?!
As you can imagine, with the massive amounts of fresh pasta that I had made, plenty of yummy leftovers got us through a busy week full of dinner parties, and other outings, which would normally make cooking a nice, full meal impossible. I did manage to find time to make an AWESOME pan-fried trout with a rosemary baked potato, which I will be posting later.
I couldn't bear the thought of simply eating leftovers and not cooking SOMETHING, so I decided to at least make some kind of dessert!
This is a FAT FREE, GUILT-LESS dessert here, people!! It is ridiculously light, and great on a hot day!
....confession: it is so light that DapperDan and I had an after-dessert-dessert of wedding cake:o)
Don't let that deter you, it is very satisfying and very easily stands on its own as a bona fide dessert, but I suppose we could just not stay away from our wedding cake! It was AMAAAAZING.
You absolutely cannot resist this clean eatin', healthy dessert. You can't... Simply cannot... I WON'T ALLOW YOU!
Frozen Blueberry Souffle
Courtesy: The French Culinary Institute’s Salute to Healthy Cooking featuring recipes from Alain Saihac.
Yields 4 servings
1 1/2 cups pureed fresh blueberries
1 1/2 tsp fresh lemon juice
3 TBS water
9 TBS granulated sugar
3 large egg whites
3 TBS confectioner’s sugar
24 blueberries (for garnish)
1. In large bowl, combine the pureed blueberries and lemon juice. Mix well
2. In a small saucepan, combine the water and 7 tbsp of the granulated sugar. Bring to a boil over high heat. Reduce the heat to medium and cook for 10 minutes, or until candy thermometer inserted into the syrup registers 238 to 240 F
3. While the syrup is cooking, place the egg whites in a medium bowl. Beat with mixer on medium until foamy. Gradually beat in the remaining 2 TBS of granulated sugar and beat on high until soft peaks form
4. Slowly pour the hot syrup into the egg whites beating constantly and taking care that the syrup does not hit the sides of the bowls or the beaters. Continue beating until the meringue is cool.
5. Fold one quarter of the meringue into the blueberry puree. When well blended, fold in remaining meringue
6. Divide among ramekins, filling them to the top and smoothing the surface of each mold.
7. Place in freezer for at least 1 hour up to 24 hours.
8. When ready to serve let set for 15 minutes at room temperature. Sprinkle with confectioners sugar and top with blueberries.