HOT LEMON SOUFFLÉS

Serves 4 Ready in 35 minutes 50g blueberries

50g raspberries

3½ level tbsp sweetener

Low-calorie cooking spray

(ideally butter-flavoured)

4 large eggs, separated into

2 mixing bowls

2 level tbsp plain flour

280ml skimmed milk

Finely grated zest of 2 small unwaxed lemons and juice of 1½

½ level tsp icing sugar, to dust

Whizz the berries in a food processor with 1 level tbsp of the sweetener. Press through a sieve into a bowl, discarding the seeds left in the sieve, and pour the sauce into a jug. Chill until you are ready to serve. Preheat the oven to 200°C/fan 180°C/gas 6. Lightly spray 4 x 350ml soufflé dishes or ovenproof ramekins with a little low- calorie cooking spray and dust with a pinch of sweetener. Arrange them in a small, deep roasting tin.

Add the remaining sweetener to the egg yolks in a heatproof bowl and whisk until thick and pale, then whisk in the plain flour. Bring the milk just to the boil in a small non-stick saucepan over a medium heat, then slowly whisk it into the egg yolks. Pour the mixture into a clean pan and cook over a medium heat, whisking all the time, until you have a smooth, thick custard. Remove from the heat and beat in the lemon zest and lemon juice. Pour into a clean mixing bowl.

Whisk the egg whites until they form soft peaks, then gently fold them into the custard with a large metal spoon. Divide the mixture between the soufflé dishes or ramekins and pour enough boiling water into the roasting tin to come halfway up their sides. Bake for 10-12 minutes or until puffed up and very slightly golden on top.

Carefully put the dishes or ramekins on plates and dust the tops with icing sugar. Ask your guests to make a slit in the top of their soufflé, pour in some berry sauce and dig in!