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A light, practically fat free heavenly dessert.
2 tbsps powdered sugar
4 tsps granulated sugar
1/2 cup egg whites
0.12 tsp ground ginger
1 dab of butter
Butter and sugar ramekins.
Set aside and pre-heat oven to 350 °F (175 °C).
Put peeled and stoned peaches in blender. Puree, add ginger and sugar.
Add unsifted powdered sugar to egg whites and whip up egg whites with a mixer or stand mixer until stiff. Gently fold in peach puree.
Pour into ramekins and set on a baking sheet or baking stone.
Bake for 15-20 minutes until puffed and golden.
Dust with powdered sugar and serve immediately.
Note: try it with other fruits like strawberries as well.
in 1 serving of Peach Souffle.
, 75% carbs, 20% protein.
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