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Strawberry Souffle

Source of Recipe


Better Homes & Gardens, February 2002






List of Ingredients



• 5 egg whites
  
• Butter or margarine
  
• Sugar
  
• 2 cups sliced fresh strawberries
  
• 1/4 to 1/3 cup sugar
  
• 4 tsp cornstarch
  
• 1/2 cup sugar
  






Instructions



1. Let egg whites stand at room temperature for 30 minutes. Using butter or margarine, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
   
   
2. Meanwhile, in medium bowl, combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender or food processor bowl, combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.
   
   
3. Preheat oven to 350 degrees (F). In a large mixing bowl, beat egg whites to soft peaks. Gradually add the 1/2 cup sugar, beating for 2 to 3 minutes or until stiff, glossy peaks form. (Egg whites are considered stiff when they form peaks that stand up straight and don't tip over as you lift the beaters.)
   
   
4. With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into the bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then gently fold the two mixtures together (there should be a few streaks remaining). Divide mixture evenly among prepared dishes.
   
   
5. Bake for 15 to 18 minutes or until a knife inserted near the center comes out clean.
   
   Serve immediately with strawberry or chocolate syrup.
   
   Makes 6 individual souffles.