INGREDIENTS

INSTRUCTIONS

FOR THE SOUFFLE: Rinse, hull and puree the berries. Puree the berries
in a blender or food processor. Measure 2 cups puree. (Use any
remaining puree for the sauce.) Combine water and sugar in a 2-quart
saucepan and bring to a boil over low heat. Cook until the syrup
thickens, about 3 minutes. Increase heat and add puree, stirring to
dissolve any sugar which may have hardened when the puree was added.
Bring to a boil and cool. Thirty minutes before serving the souffle,
preheat the oven to 400F and set a rack in the lower part of the  oven.
Spray a 2 1/2-quart oval gratin dish or rectangular glass  baking dish
with vegetable cooking spray and sprinkle the inside of  the dish with
sugar. Whip the egg whites with the salt until they  hold a soft peak.
Fold in the cooled strawberry puree. Pour the  souffle batter into the
dish and smooth the top of the batter with a  metal spatula. Bake about
15 minutes, until well risen and lightly  colored. Serve immediately.
FOR THE STRAWBERRY-ORANGE SAUCE: While  the souffle is baking, combine
the sauce ingredients in the blender  (adding any leftover puree) and
puree. Place in saucepan and bring to  a boil and reduce for a minute
or 2. Serve with the souffle. Vary  this souffle with other fruit or
berries--use 2 cups of pureed,  strained fruit as a substitute for the
strawberries.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 64.8mg
Potassium: 416.3mg
Carbohydrates: 37.4g
Fiber: 4.9g
Sugar: 30g
Protein: 3.8g