This Protein Berry Soufflé is great for breakfast because it gives you a good amount of protein in the morning which makes a perfect start to the day, doesn’t it?
Of course, you can also eat it as dessert. No matter when you enjoy it, the key to a fantastic soufflé is to let it cool just slightly after baking and eat it while it’s still warm, because then it has that nice airy and fluffy texture and tastes absolutely amazing.
I added blueberries, raspberries, blackberries and red currants, which adds a nice fruity and tart touch to the soufflé. Of course, you can always try other fruits according to your own preferences.
Tools & Equipment
- 24cm/ 9,5-inch pie pan
- Hand held mixer
- Large bowl
- Silicone spatula
- Small bowl
- Wire rack
Vanilla Custard Powder: If you don’t have any vanilla custard powder on hand, you can use the same amount of cornstarch instead.
Protein Powder: I used vanilla flavored protein powder, but you can choose other flavors according to your personal preference or alternatively you can use unflavored protein powder.
Sweetener: I added granulated sugar. You can replace the sugar with the same amount of erythritol or use any other sweetener of your choice instead. I wouldn’t leave it out completely because this dish needs a little sweetness.
Ingredients for Protein Berry Soufflé
Directions – How to Make Protein Berry Soufflé
Preheat the oven to 200°C/390°F. In a small bowl, beat the egg whites with a hand mixer until stiff, for about 2 minutes. Add quark, oat milk, custard powder, protein powder, sugar and salt to a large bowl.
Whisk until creamy. Scrape down the sides and bottom of the bowl with a silicone spatula.
Fold in the berries with a silicone spatula. Add the beaten egg whites and fold in lightly. Don’t overmix, clouds of beaten egg whites should still be visible.
Pour the mixture into a pie pan and bake on the middle rack until the top is golden brown, for about 20 minutes. Remove from oven and let cool slightly on a wire rack. Dust with powdered sugar and enjoy.
Storing and Freezing Instructions
Storage: You can refrigerate the batter for 1-2 hours. So if you want to prepare the soufflé batter, just cover it and place in the fridge. You can also store a baked soufflé for 1-2 days. You won’t be able to keep the airiness, but even a collapsed soufflé will still taste good 1 or 2 days later. Just cover with plastic wrap and place it in the fridge.
Freezing Instructions: I’ve never tried it, so I have no experience with freezing baked soufflé. But I don’t think it freezes well because the texture changes a lot and it won’t be that airy and fluffy anymore. Better to enjoy fresh.
My Summary for Protein Berry Soufflé
Taste & Texture: This protein berry soufflé tastes fruity, but not overly sweet with an airy and fluffy texture. It tastes best fresh from the oven while it is still warm.
Time: It takes about 20 minutes to prepare the batter. Baking time is also about 20 minutes. Let the soufflé cool slightly after you remove it from the oven, but enjoy while still warm.
More HEALTHY Recipes
- Buttermilk Chia Pancakes
- Chocolate Chickpea Brownies
- Peanut Butter Protein Bars
- Protein Granola
- Quinoa Banana Blueberry Muffins
- Twix Bars
- 4 large (150g) egg whites
- 600g quark, low fat
- 50ml oat milk
- 30g vanilla custard powder
- 30g protein powder
- 200g berries, fresh or frozen
- 20g granulated sugar
- Pinch of salt
- Preheat the oven to 200°C/390°F.
- In a small bowl, beat the egg whites with a hand mixer until stiff, for about 2 minutes. Set aside.
- Add quark, oat milk, custard powder, protein powder, sugar and salt to a large bowl and whisk until creamy. Scrape down the sides and bottom of the bowl with a silicone spatula.
- Fold in the berries with a silicone spatula.
- Add the beaten egg whites and fold in lightly. Don't overmix, clouds of beaten egg whites should still be visible.
- Pour the mixture into a pie pan and bake on the middle rack until the top is golden brown, for about 20 minutes.
- Remove from oven and let cool slightly.
- Dust with powdered sugar and enjoy while still warm.