Instructions:
Preheat oven to 375°F (190°C). Use extra butter and sugar to grease and line eight 4-inch (10 cm) diameter ramekins.

In a medium saucepan, melt butter over low heat. Stir in flour and salt. Cook stirring constantly until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.

In a bowl, beat yolks well and add 1/4 cup (50 mL) of the warm sauce mixture to them. Combine yolk mixture with remaining sauce, blending thoroughly. Add cooled blueberry reduction. Set sauce aside to cool slightly.

In a large bowl, using clean beaters, beat egg whites and cream of tartar until stiff but not dry. Fold about a quarter of the egg whites into the sauce to make it lighter, then gently, but thoroughly fold the sauce into the remaining egg whites.

Carefully spoon about 3/4 cup (175 mL) of mixture into prepared ramekins. Bake 20-25 minutes or until done. Serve immediately.

Makes eight 4-inch (10 cm) diameter ramekinds.

Tip: Souffles can be prepared up to this point and stored frozen for up to 3 weeks. Defrost one hour before cooking.

Nutrients per serving:
Calories: 145.3
Protein: 5 g
Carbohydrate: 17.5 g
Fat: 6.3 g
Sodium: 103.1 mg