Publix Aprons

Strawberry Clouds with Vanilla Sauce

Strawberry Clouds with Vanilla Sauce
Total Time:
40 minutes
Active Time:
20 minutes


Cooking spray
1 lemon, for zest/juice
12 oz fresh (or frozen, slightly thawed) strawberries
1/2 cup sugar, divided
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 teaspoon vanilla extract
4 egg whites
1/4 cup water
1 cup lowfat vanilla bean Greek yogurt
3 tablespoons fat-free French vanilla creamer


  1. Preheat oven to 375°F. Coat eight 4-ounce ramekins with spray; place on baking sheet. Zest/grate lemon peel (no white, 1 teaspoon); squeeze lemon for juice (2 tablespoons).
  2. Place strawberries, lemon juice, zest, 1/4 cup sugar, cornstarch, cinnamon, salt, and vanilla in food processor bowl; process until very smooth.
  3. Beat egg whites in large bowl, with an electric mixer, on medium speed for 3–4 minutes or until soft peaks form. Gradually add remaining 1/4 cup sugar; beat 2–3 more minutes or until stiff peaks form. Fold one-third of the egg whites into strawberry mixture; fold in remaining egg whites until blended.
  4. Fill each ramekin three-fourths full; bake 18–22 minutes or until top is golden and center is set. Microwave water in microwave-safe bowl on HIGH for 1 minute, then combine with yogurt and creamer. Soufflés should be served immediately. Serve sauce on the side, to pour in center of soufflé.

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Nutritional Information

CALORIES (per 1/8 recipe) 140kcal; FAT 0.50g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 5mg; SODIUM 70mg; CARB 29g; FIBER 1.00g; SUGARS 21g; PROTEIN 4g; CALC 6%; VIT A 2%; VIT C 35%; IRON 2%

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