| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese | 6 | Servings | |
INGREDIENTS
| 2 | pk | (3-oz) cream cheese; softened |
| 1 | c | Commercial sour cream |
| 1 | tb | Honey |
| 2 | Egg yolks; beaten | |
| 4 | Egg whites | |
| 2 | tb | Sugar |
| 1/4 | c | Currant jelly |
| 1 | pk | (10-oz) frozen strawberries or raspberries; thawed |
| 1 1/2 | ts | Cornstarch |
| 1 | tb | Water |
INSTRUCTIONS
Combine first 4 ingredients; beat at medium speed of an electric mixer until smooth. Set aside. Beat egg whites (at room temperature) until soft peaks form; gradually add sugar, beating until stiff peaks form. Fold egg whites into creamed mixture. Pour into a 1-1/2 quart souffle dish. Bake at 325 degrees for 45 minutes. While souffle is baking, heat currant jelly in a medium saucepan; add fruit. Combine cornstarch and water; add to fruit mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Serve warm with souffle. Yields 6 servings. MAGAZINE ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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