Chocolate Raspberry Souffle Omelette
- Number of Servings: 1
Ingredients
Pam spray 1 second1/4 cup Omega 3 Naturegg1/4 cup Naturegg simply egg whites2 tsp Splenda, divided1 tsp baking powder1 tbsp unsweetened cocoa powder10 fresh raspberries2 squares Lindt 85% cocoa dark chocolate
Spray folding microwave omelette pan with Pam.
Beat the Naturegg simply eggwhite in a small bowl with electric mixer until frothy and stiff.
Mix together 1 tsp Splenda with the cocoa powder and baking powder; stir gently into the Omega 3 Naturegg; fold into the egg white.
Pour half of the mixture into each side of the prepared omelette maker.
Microwave for one minute on high.
Remove from microwave; it should be quite puffy. Gently move the cooked portion to permit any uncooked portion to flow underneath.
Break up the two squares of Lindt dark chocolate and distribute one in each half of the omelette pan.
Distribute seven or eight of the raspberries over top of the chocolate.
Return to microwave and cook for 1 minute more on high. Finished omelette should be dry and puffy.
Remove pan from microwave; fold the pan; shake gently and slide the finished omelette onto a plate.
Sprinkle the surface with the remaining teaspoon of Splenda and decorate with the remaining fresh raspberries. The plate could be further decorated with raspberry coulis prepared by heating and straining double fruit raspberry jam; more Lindt chocolate; mint leaves etc. (calories not included for these embellishments!)
(This dessert could also be prepared in a regular stove-top omelette pan).
Serving Size: Makes one self-indulgent serving
Number of Servings: 1
Recipe submitted by SparkPeople user WATERMELLEN.
Beat the Naturegg simply eggwhite in a small bowl with electric mixer until frothy and stiff.
Mix together 1 tsp Splenda with the cocoa powder and baking powder; stir gently into the Omega 3 Naturegg; fold into the egg white.
Pour half of the mixture into each side of the prepared omelette maker.
Microwave for one minute on high.
Remove from microwave; it should be quite puffy. Gently move the cooked portion to permit any uncooked portion to flow underneath.
Break up the two squares of Lindt dark chocolate and distribute one in each half of the omelette pan.
Distribute seven or eight of the raspberries over top of the chocolate.
Return to microwave and cook for 1 minute more on high. Finished omelette should be dry and puffy.
Remove pan from microwave; fold the pan; shake gently and slide the finished omelette onto a plate.
Sprinkle the surface with the remaining teaspoon of Splenda and decorate with the remaining fresh raspberries. The plate could be further decorated with raspberry coulis prepared by heating and straining double fruit raspberry jam; more Lindt chocolate; mint leaves etc. (calories not included for these embellishments!)
(This dessert could also be prepared in a regular stove-top omelette pan).
Serving Size: Makes one self-indulgent serving
Number of Servings: 1
Recipe submitted by SparkPeople user WATERMELLEN.
Nutritional Info Amount Per Serving
- Calories: 216.2
- Total Fat: 12.6 g
- Cholesterol: 45.0 mg
- Sodium: 704.3 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 4.6 g
- Protein: 16.2 g
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