Decadent Low-Calorie Pineapple Souffles
This low calorie pineapple souffle is the perfect summer pineapple dessert. It has the sweet and tanginess of the pineapple, plus the richness of a pineapple upside down cake. Did I mention each serving has less than 200 calories? Read more below for how to make this simple recipe!
Find my cute Staub cocottes below!
Low Calorie Pineapple Souffle
Crushed Pineapple: I put chunks of pineapple in my food processor and pulsed it on high until smooth. You will need 2 and a half cups worth.
Eggs: They eggs are the major component in this dish. They make a souffle a souffle. Ha.
Flour: I used all-purpose flour. It’s really not enough in here to really account for anything.
Butter: Melt the butter for 30 seconds in the microwave. Stir in while its still melted.
Sugar: I guess you could* substitute for a different type of sugar. However, it’s only two tablespoons in this recipe. I decided to keep it original.
Lemon Juice: I used juice of half of a lemon. DO NOT forget to remove your seeds. You don’t want chunks of bitter lemon seed in your smooth souffle.
Souffle 101: The Eggs
A major component to any souffle is the eggs. Souffles are mainly egg based dishes. They actually don’t always have to be the cute desserts we all think they are. They can actually be savory dishes as well. Once you have crushed your pineapple, you will need to beat the eggs. You could always do this with an electric hand mixer or you could beat them by hand with a whisk. You want to beat the three eggs until they are light, airy and fluffy. See the image above. You want them to be foamy and bubbly.
Once you beat your eggs, you’ll mix in all of your remaining ingredients. Lastly, I put in my lemon juice. Don’t forget to remove the seeds!
Add the batter to your small dishes. Here, I used cocottes but you could use a souffle dish or individual ramekins. This batter makes about 6 servings. My individual pots I used are 4oz, and I filled them up about 3/4 of the way full. You’ll bake these for about 45 minutes to an hour. You’ll see the edges starting to char, and bubble and you’ll know they are done.
So, these decadently cute desserts do not have to strictly dessert. People have actually been serving these for ages with many holiday savory dishes. This works so well especially with ham dishes.
Serve while it’s hot!
To me, this dessert is best while it is still hot. Be care and don’t bur yourself on the dish! Here are a few ideas for toppings:
What a cute dessert!
What I love so much about this recipe is that it makes the individual servings. These are just so much extra being served from a ramekin or a cocotte. Everyone loves something tiny that’s their own. Here is another delicious and low calorie dessert that is made in individual servings!
Low Calorie Pineapple Souffle
- Food Processor
- 6 Ramekins or Cocotte Dishes
- Mixing Bowl
- 2 1/2 cups Crushed Pineapple
- 3 tbsp Flour
- 2 tbsp Sugar
- 3 Eggs
- 1 1/2 tbsp Butter
- Juice of 1/2 a Lemon (Seeds Removed)
- Add several cut chunks of fresh pineapple to a food processor. Pulse on high for 2-3 minutes until smooth. You will need 2 and 1/2 cups of crushed pineapple.
- Once you have crushed your pineapple, you will need to beat the eggs. You could always do this with an electric hand mixer, or you could beat them by hand with a whisk. You want to beat the three eggs until they are light, airy and fluffy. You want them to be foamy and bubbly.
- Once you beat your eggs, you'll mix in all of your remaining ingredients. Lastly, I put in my lemon juice. However, don't forget to remove the seeds.
- Add the batter to your small dishes or individual ramekins. Fill them up about 3/4 of the way full. You'll bake these for about 45 minutes to an hour. You'll see the edges starting to char, and bubble and you'll know they are done.
- Remove from oven and serve while hot. Top with powdered sugar, whipped topping and maraschino cherries (optional). Enjoy!
There you have it!
Did you enjoy this recipe? Please let me know here or in the comments below! Thanks for reading My Pointed Plate!