INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 F. Place strawberries in a dish and sprinkle with
a little sugar. Beat current jelly & pour over them. In the top part
of a double boiler, melt the butter over boiling water. Stir in the
flour. Cook a few minutes then stir in the milk. Cook about 5 minutes
stirring constantly until all is blended into a smooth sauce. Remove
top part of double boiler from heat and let cool. Add beaten egg  yolks
and stir until the mixture is smooth. Add the pureed  raspberries.
Sweeten with 1 tbs. sugar, if necessary. Set aside to  cool about 15
minutes. Beat the egg whites. Sprinkle in the cream of  tartar while
beating and beat until stiff, but not dry. Add a little  of the egg
whites to the raspberry sauce. Return mixture to remaining  egg whites,
lifting and folding gently until just blended. 6.Heat the  sliced
strawberries and place in the bottom of a buttered, sugared 2  quart
souffle dish. Pour the raspberry sauce over. Bake in preheated  oven
about 25 minutes, until well puffed.  NOTE: In making souffles, it is
very important to incorporate the egg  whites properly. They should be
added to the sauce mixture when it is  cool. Do not overmix or egg
whites will break down. Fold a small  amount into the cooked mixture
first, then fold into the remaining  beaten egg whites. Fold in gently.
TONY'S  SOUTH POST OAK, HOUSTON  BEV: TROCKENBEERENAUSLESE  From the
<Micro Cookbook Collection of Italian Recipes>.  Downloaded  from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 295
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 137mg
Sodium: 88.8mg
Potassium: 278.7mg
Carbohydrates: 49.5g
Fiber: 3.8g
Sugar: 6.3g
Protein: 6.1g