Gluten Free Berries & Clouds Recipe
Servings: 8 people
Calories: 194kcal
Ingredients
- Gluten free non-stick cooking spray
- 2 cups raspberries
- 2 cups blueberries
- ½ cup powdered sugar plus more for serving
- 3 tablespoons cornstarch use divided
- 1 lemon finely grated - zested
- 1 lemon juiced
- 8 large cage free pastured eggs – separated
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon cream of tartar
- ½ cup superfine sugar use divided
- 1 teaspoon pure vanilla extract
- Vanilla ice cream melted for serving if desired
Instructions
- Preheat oven to 350 degrees. Spray 8 (8-ounce) ramekins with cooking spray.
- Combine the berries with ½ cup powdered sugar, 1 tablespoon cornstarch, the lemon zest, and lemon juice. Divide among the ramekins.
- Beat the egg whites on high speed with the salt and cream of tartar until foamy. Gradually beat in 1/4 cup of sugar, about 1 tablespoon at a time. Beat until stiff peaks form.
- Beat the egg yolks with ¼ cup sugar on high speed for 5 minutes or until very light in color and very thick. Beat in the remaining 2 tablespoons of cornstarch and the vanilla.
- Fold the egg yolk mixture into the egg white mixture about 1/3 at a time. Mound on top of the berries, coming all the way to the edges of the ramekins.
- Place the ramekins on a baking dish and bake for 30 minutes or until the topping is set and golden brown.
- Dust with a little powdered sugar and serve warm with a little melted ice cream drizzled on if desired.
Nutrition
Calories: 194kcal | Carbohydrates: 33g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 136mg | Potassium: 168mg | Fiber: 3g | Sugar: 25g | Vitamin A: 270IU | Vitamin C: 18.6mg | Calcium: 38mg | Iron: 1.2mg