Blueberries and Cream Souffles

• 1 tablespoon butter
• 14 cup Splenda Sugar Blend for Baking
• 3 egg whites
• 2 12 tablespoons Splenda Sugar Blend for Baking
• 12 cup reduced-sugar yellow cake mix
• 1 egg yolk
• 14 cup fresh blueberries
• 2 tablespoons water
• 14 cup fresh blueberries
• 12 tablespoon Splenda brown sugar blend
• 1 tablespoon water
• 12 cup light whipped topping (cool whip)

1. Preheat oven to 400 degrees.
2. Butter the bottom and sides of four 6 oz souffle cups (ramekins with straight sides).
3. Coat the bottom and sides with splenda blend.
4. FOR TOPPING:Simmer the blueberries, brown sugar and water in a small sauce pan until berries burst.
5. Put in refrigerator to cool.
6. While souffles are baking, fold the cooled mixture and whipped topping together.
7. FOR SOUFFLES: Puree the blueberries and water in blender.
8. In a large bowl mix together the cake mix, yolk and pureed blueberries.
9. Beat until there are no lumps.
10. With an electric mixer whip the egg whites and 2 1/2 tablespoons of splenda until soft peaks form when beaters/whisk is removed.
11. Gentley fold the egg whites into the cake mix, leaving some streaks of light and dark.
12. Fill the souffle cups about 3/4 of the way full.
13. Bake for 10 minutes without opening oven door.
14. Remove from oven and place a spoon full of the topping on each souffle.
15. Serve right away.

butter, splenda sugar, egg whites, splenda sugar, cake mix, egg yolk, fresh blueberries, water, fresh blueberries, brown sugar, water, light whipped topping

Taken from www.food.com/recipe/blueberries-and-cream-souffles-317904 (may not work)