Peanut Butter Soufflé

Peanut Butter Soufflé
Staff Writer
Peanut Butter Soufflé

If you didn't think soufflés could become any more delicious, think again. The addition of creamy peanut butter takes this dessert to the next level. 

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.

Nutrition

Calories per serving:

327 kcal

Daily value:

16%

Servings:

4
  • Carbohydrate, by difference 39 g
  • Protein 4 g
  • Total lipid (fat) 20 g
  • Vitamin A, IU 118 IU
  • Vitamin A, RAE 32 µg
  • Vitamin D 7 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 2 g
  • Betaine 2 mg
  • Calcium, Ca 46 mg
  • Carotene, beta 6 µg
  • Cholesterol 11 mg
  • Choline, total 10 mg
  • Fatty acids, total monounsaturated 6 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 8 g
  • Fiber, total dietary 5 g
  • Folate, DFE 12 µg
  • Folate, food 24 µg
  • Folate, total 24 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Iron, Fe 1 mg
  • Lactose 1 g
  • Magnesium, Mg 31 mg
  • Niacin 1 mg
  • Phosphorus, P 102 mg
  • Potassium, K 174 mg
  • Retinol 31 µg
  • Selenium, Se 2 µg
  • Sodium, Na 417 mg
  • Sucrose 3 g
  • Sugars, total 5 g
  • Tocopherol, gamma 1 mg
  • Water 26 g
  • Zinc, Zn 1 mg
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