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Strawberry Souffle

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Strawberry Souffle
3.5 by 24 people
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  • Makes: 6 servings
  • Yields: 6 individual souffles
  • Prep: 20 mins
  • Bake: 15 mins to 18 mins 350°F
  • Stand: 45 mins

Strawberry Souffle

Directions

  1. Let egg whites stand at room temperature for 30 minutes. Using margarine or butter, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
  2. Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.
  3. Preheat oven to 350 degree F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup sugar beating for 2 to 3 minutes or until stiff glossy peaks form.
  4. With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there should be a few pink streaks remaining). Divide mixture evenly among prepared dishes.
  5. Bake for 15 to 18 minutes or until a knife inserted near the center comes out clean. Serve immediately with strawberry or chocolate syrup. Makes 6 individual souffles.

Nutrition Facts (Strawberry Souffle)

  • Per serving:
  • 248 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 4 mg chol.,
  • 70 mg sodium,
  • 57 g carb.,
  • 1 g fiber,
  • 54 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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