Chocolate Cottage Cheese Soufflé with Raspberry Sauce

This light, cloud-like chocolate soufflé is made with cottage cheese and Greek yogurt, so it tastes rich but stays wonderfully light. A bright raspberry sauce cuts through the cocoa, much like the fruit in the Royal Cottage Cheese Cheesecake with Strawberry. If you love quick chocolate treats, the Banana Cocoa Mug Cakes with Greek Yogurt are another favorite.

Ingredients

• For the soufflé: 150 g cottage cheese; 100 g Greek yogurt; 20 g cocoa powder; sweetener to taste; 5 g gelatin; 30 g water
• For the raspberry sauce: 100 g raspberries; sweetener to taste; 5 g cornstarch; 20 g water

Instructions

1. Blend the cottage cheese, yogurt, cocoa, and sweetener until completely smooth.
2. Soak the gelatin in the water until swollen, then heat until dissolved (microwave 15-20 seconds works) — do not boil.
3. Whisk the gelatin into the cheese mixture.
4. Pour into molds and chill in the fridge for several hours until set.
5. For the sauce: combine all sauce ingredients in a saucepan and stir over medium heat about 5 minutes until thickened.

Tips

• Blend the cheese mixture for a full minute so the soufflé sets silky-smooth with no graininess.
• Chill the soufflé overnight if you can — the texture gets even better.
• For more chocolate dessert ideas, see Allrecipes and Serious Eats.

Nutrition (per 100 g): 87 kcal, protein 9 g, fat 3 g, carbs 5 g.

Chocolatey, creamy, and topped with a tangy raspberry sauce, this is a dessert you can enjoy any day. For another light chocolate treat, try the Healthy Chocolate Layer Cake.