Peanut Butter Soufflé Recipe


Nutrition

Cal/Serving: 527
Daily Value: 26%
Servings: 4

Vegetarian, Gluten-Free, Wheat-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat39g60%
Saturated16g80%
Trans0g0%
Carbs36g12%
Fiber3g13%
Sugars30g0%
Protein15g30%
Cholesterol168mg56%
Sodium169mg7%
Calcium74mg7%
Magnesium81mg20%
Potassium381mg11%
Iron2mg11%
Zinc2mg12%
Vitamin A666IU13%
Vitamin C0mg0%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg15%
Niacin (B3)4mg22%
Vitamin B60mg12%
Folic Acid (B9)45µg11%
Vitamin B120µg6%
Vitamin D1µg0%
Vitamin E4mg18%
Vitamin K3µg3%
Fatty acids, total monounsaturated15g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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5
Ratings4

INGREDIENTS

  • 1/3 cup whipping cream
  • One 3-ounce package cream cheese
  • 1/2 cup peanut butter
  • 1/2 cup chocolate pieces, semi-dark or milk chocolate
  • 3 medium eggs, separated
  • Dash of salt
  • 1/2 cup powdered sugar

DIRECTIONS

Preheat the oven to 300 degrees.

Blend the cream and cream cheese in a medium heavy saucepan over low heat. Add the peanut butter and chocolate pieces and stir until melted. Take care not to scorch.

Remove mixture from the stove and allow to cool. Meanwhile, in a small bowl, beat the egg yolks with salt until thickened, about 5 minutes. Blend this into the cooled peanut butter mixture.

In a large bowl, beat the egg whites until soft peaks have formed. Gradually add the sugar and continue beating until stiff peaks form. Fold whites, a small amount at a time, into the peanut butter mixture.

Pour into an ungreased 1-quart soufflé dish and bake for 50 minutes. If pre­paring in individual ramekins, increase oven temperature to 325 degrees and bake for 15 minutes. Serve immediately.

Recipe Details

Adapted from "Peanut Butter Sweets" by Pamela Bennett (Gibbs Smith, 2012)

Servings: 4

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