Total Time
30mins
Prep 15 mins
Cook 15 mins

Raspberry Souffle

Ingredients Nutrition

Directions

  1. preheat oven 375.
  2. Large bowl: beat fruit spread with lemon juice; set aside.
  3. Small bowl: mixer: beat eggs, cream of tartar until whites begin to mound. Beat in vanilla. Gradually add usgar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted.
  4. Rubber spatula: fold 1/2 of whites into raspberry mixture until well blended and fold in remainder whites. Spoon into 1.5 qt souffle dish, spread evenly.
  5. Bake 15-18 min until souffle puffed and lightly browned.

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