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Peanut Butter Souffle Recipe
|Chopped peanuts||2 Tablespoon|
|Cream of tartar||1⁄2 Teaspoon|
|Peanut butter||3⁄4 Cup (12 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|Carob fudge sauce||1 1⁄2 Cup (24 tbs)|
|Chopped peanuts||1 Tablespoon|
Serving size: Complete recipe
Calories 3087 Calories from Fat 1176
% Daily Value*
Total Fat 139 g214.4%
Saturated Fat 34.1 g170.5%
Trans Fat 0 g
Cholesterol 41.9 mg
Sodium 1878.4 mg78.3%
Total Carbohydrates 399 g133%
Dietary Fiber 23.5 g94.1%
Sugars 324.1 g
Protein 94 g188.8%
Vitamin A Vitamin C 1.2%
Calcium 17.6% Iron 90.2%
*Based on a 2000 Calorie diet
Butter a 1 1/2- to 2-quart souffle dish, and scatter 2 tablespoons peanuts over bottom and sides of dish.
In large bowl of an electric mixer, beat egg whites until foamy throughout.
Sprinkle with cream of tartar, and continue beating until stiff peaks form.
Do not underbeat.
Remove bowl and cover with a plate.
In a large bowl, blend together peanut butter, honey, and vanilla until smooth.
Whisk in 1 cup beaten egg whites to lighten mixture, using a wire whisk.
Fold in remaining egg whites until just blended, using a rubber spatula.
Spoon mixture into prepared souffle dish, and smooth top.
If there are any peaks, they will tend to over-brown.
Bake on middle shelf of oven for 45 minutes, or until souffle has risen, browned, and cracked.
The crack should appear dry.