Strawberry Souffle for National Dessert Day

Hey, y’all! It’s National Dessert Day!

One of the kitchen joys I like the most is preparing a dessert because I love sweets and enjoy making them for family and friends.

Lately, I’ve strived to be more mindful of my daily nutritional intake – including desserts. Call it food for comfort, reward, or whatever you think best fits, sweets just simply taste good. That doesn’t mean I don’t like eating meat or vegetables. The bottom line is that I prefer the main meal – and the dessert. Who says I can’t have the cake and eat it, too?

Since using MyFitnessPal, an easy-to-use IOS calorie counter, I’ve discovered ways to include desserts. Coming up with new (or old as in today’s vintage French recipe) treats that are lower in calories, fat, and sugar has been a challenge but fun. For example, I listed a 1951 cookbook on eBay that has a recipe for Strawberry Soufflé, a “baked egg-based dish which originated in early eighteenth century France” according to’s description.

The word soufflé comes from the French term souffler that means to puff. A perfect picture soufflé would show a magic puffed-up pastry-like dessert. My version looked quite different, but tasted delightful nonetheless. 

Strawberry Souffle
Recipe Type: Dessert
Cuisine: French
Author: Angie with
Prep time:
Cook time:
Total time:
Serves: 2-4 servings
A light fruit dessert similar to bread pudding
  • 1/3 Cup Butter
  • 1/2 Cup Sugar
  • 2 Eggs
  • 3/4 Cup Bread Crumbs
  • 1-1/2 Cups Mashed Strawberries with Juice (or frozen strawberries and 1/3 cup sugar)
  1. Cream butter and sugar.
  2. Add well-beaten egg yolks
  3. Stir in bread crumbs and strawberries and juice.
  4. Fold in egg whites, well beaten.
  5. Pour into a casserole dish greased with organic coconut oil.
  6. Bake at 350 degrees for 35 minutes.

A small dish of this dessert topped with whipped cream is SO good and satisfies a sweet craving with only a minimum of calories to boot.


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