Raspberry Souffle

Raspberry Souffle

Yields 6 serv. Cook time; 20 min

⅔ C seedless raspberry spreadable fruit
1 T fresh lemon juice
4 large egg whites (1/2 C)
½ t cream of tartar
1t vanilla extract
2 T sugar

1. Preheat oven to 375º F. In large bowl, with wire whisk, beat raspberry fruit spread with lemon juice,
set aside.
2. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until whites begin to
mound. Beat in vanilla. Gradually add sugar, beating until sugar dissolves and whites stand in
stiff peaks when beaters are lifted.
3. With rubber spatula, fold one-third of whites into raspberry mixture until well-blended then fold in
remaining whites. Spoon mixture into 1 ½ qt. soufflé dish; gently spread evenly
4. Bake 15 to 18 min. or until soufflé is puffed and lightly browned. Serve immediately.