| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Dessert | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Fresh or canned fruit puree |
| 1 | tb | Freshly squeezed lemon juice |
| 1 | pn | Salt |
| Sugar to taste | ||
| 3 | Egg whites |
INSTRUCTIONS
This fruit souffle, made without a cream-sauce base, is as light as a cloud, a delicate reminder of summer during the long, cold winter months. Use canned applesauce, apricots, sour cherries, or pineapple or fresh berries, apricots, pears, or peaches. None of these fruits need cooking, but they should be well drained. The hot fruit puree will set and stabilize the egg whites. Preheat the oven to 375 degrees. Butter a 1 quart souffle dish and sprinkle it with sugar. Heat the fruit puree in a small pan. Add the lemon juice, salt, and sugar, and stir to blend; remove from the heat. Beat the egg whites until stiff but not dry and stir them into the hot puree until evenly blended. Spoon into the souffle dish and bake for 20-25 minutes. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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