Chocolate & Rhubarb Souffle



Chocolate Dessert


  • 85g x Rhubarb Puree + 1 tablespoon.
  • Pinch Salt
  • Squeeze Lemon


  • 2 x Egg Whites
  • 2 tsp x Sweetener
  • ¼ tsp x Olive Oil
  • Cocoa Powder (optional)


  • Oil the ramekin with a pastry brush to coat inside surfaces.
  • Pour the sachet into the ramekin and coat the insides, knock the excess out into a clean bowl.
  • Place one table spoon of rhubarb puree into the bottom of the ramekin and set aside.
  • Add 85g of rhubarb puree to the remaining sachet powder.
  • Whip the two egg whites with the sweetener, salt, and a squeeze of lemon juice to soft peaks.
  • Fold the meringue into the sachet and rhubarb puree making sure to keep the mix as light and airy as possible.
  • Place in a pre-heated oven at 200°c for 18 minutes or until risen.
  • Dust very lightly with cocoa powder and serve immediately.
Ian Weight Loss

Lost 5st 4lbs
in 12 weeks

Best thing since a slice of cake.! After seeing a picture of myself at Christmas 2015, l decided to do something so l took the plunge and phoned Alevere.  Hard bit done, the diet is simple, follow it as advised, and watch the pounds fall off, and they literally did.  The hardest thing is walking through the doors, but remember everyone there is in your shoes. I feel 21 again.

Ian Kitchingman