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Ingredients
| seedless raspberry jam: 2/3 cup |
| lemon juice: 1 Tbl |
| eggs: 4 (whites) |
| cream of tartar: 1/2 tsp |
| vanilla extract: 1 tsp |
| granulated sugar: 2 Tbl |
Raspberry Souffle
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
- preheat oven 375.
- Large bowl: beat fruit spread with lemon juice; set aside.
- 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.
- 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.
- Bake 15-18 min until souffle puffed and lightly browned.