Shelly's Apple Raisin Protein Souffle
2 eggs
2 small Apples, diced
2 Tablespoon Raisins
3 Tablespoons Multigrain Pancake Mix, dry
1 scoop Vanilla Protein Powder
1/2 teaspoon Baking Powder
1 cup Vanilla Soy Milk
1/2 cup Unsweetened Coconut, toasted
3 Tablespoons Sugar Free Torani Syrup (I used SF Caramel), divided use
1/4 teaspoon (+ a dash for tops) Nutmeg
dash Cinnamon
Topping: Sugar Free Maple Syrup or Vanilla Custard (see below)
Cook apples, raisins and 1 Tablespoon of the SF Torani syrup for 5 minutes on low heat. Set aside to cool. Spoon a tablespoon or so of the cooled apple mixture into each ramekin to cover the bottom of each.
Mix all ingredients (including remaining apple mixture) in a blender till smooth. 
Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use.
If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Sprinkle top of each souffle with additional nutmeg. Bake at 350 for 45 minutes or until set, knife inserted comes out clean. Serve warm or chilled with warmed SF maple syrup or vanilla custard on top.
Shelly's Warm Vanilla Custard
2 Tablespoons of Bird's Custard Powder
2 cups Milk
2-3 Tablespoons Sugar Free Torani Syrup (choice of flavors*)
Mix powder into a smooth paste with a little of the milk. Heat the remaining milk to almost boiling and pour onto the custard mixture. Return the mix to the pan and heat till thickened (it will bubble). Remove from heat and put Sugar Free Syrup flavor of your choice in. Spoon over cooked Souffles. You can eat this as is warm (my favorite) or chill it and it will firm up like pudding.
*I used SF Vanilla Torani but Brown Sugar Cinnamon, Caramel, English Toffee, ooooh or Coconut would be yummy too.
