(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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“Jesus is my Lifeguard!”
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