Soufflé aux framboises


200 grs. freeze raspberrries

3 eggs

10 grs. butter

100 cc milk
1 tablespoon of flour

1 tablespoon of cornstarch

1 lemon

1 teaspoon of vanilla

6 tablespoon of liquid sweetener or other like splenda

In a pot place a pot with the milk and vanilla.

Divide the yolks eggs with the whites.

In a bol beat the yolks with 2 tablespoon of sweetener

Add the flour and the cornstarch slowly add the milk to the batter. Mix well.

In a pot heat the cream until is thick, stir all the time.

Empty the cream in a bowl.

Add the melted butter.

Preheat the oven at 180°c

Grind the raspberries in a blender add the squeezed lemon juice and two tablespoons of sweetener, process. Add the mixture to the cream and raspberries ready, mix well.

Beat the whites with a pinch of salt and add the swetener remain and add slowly to the cream.
Prepare 4 ramekins oil them a little.
Divide the mixture into the ramekins.
Pair the top with a knife.
Cook in the oven for about 18 minutes.