Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put raspberry purie, 1 tablespoons sugar in a blended and blend at medium speed for 1 minute. beat egg whites, lemon juice and sugar until stiff and fluffy. gently fold the egg whites into the raspberry mixture. pour into 4 lightly greased and sugared ramekins. place in a preheated 400 degree oven. bake for 12-15 minutes or until golden brown. serve immediately.

Target recipe: set a few berries aside for decoration and pulse the rest in a food processor. you're looking for a consistency between chopped and puree. whip heavy cream till you get peaks. transfer berries to a bowl and fold in the sugar, then the whipped cream reserving a little for garnish later. cut a two inch wide strip of parchment paper and tape it to a stemmed glass so as to make a collar that increases the depth of the glass by about 3/4 inch. spoon in the raspberry mixture till level with the top of the paper. chill in a cold refrigerator for several hours. when ready to serve, remove the paper. the souffle should be above the rim of the glass. top the soufflé with a dollop of whipped cream and place a couple of the reserved berries on top.