Soufflés are an eighteenth century French dish that can be sweet or savoury. The name means 'puffed up', which refers to the rise they achieve in the oven. Although having earned a notoriety for being difficult to make, they are in fact quick and easy. They are best served a few minutes after they come out of the the oven. This is because they will continue to cook from the inside for a short time. Don't leave them standing too long though, or they will fall flat.
This berry soufflé is sharp, delicious, and perfect for a summer's pud. Based on the brands I used, each serving is about 90 calories.