Raspberry Souffle Dessert

Total Time: 31 mins Preparation Time: 13 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 2/3 cup seedless raspberry jam
• 1 tablespoon fresh lemon juice
• 4 large egg whites (1/2 cup)
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 2 tablespoons sugar

Recipe

• 1 preheat oven to 375 degrees.
• 2 in large bowl, with wire whisk, beat raspberry fruit spread with lemon juice; set aside.
• 3 in small bowl, with mixer at high speed, beat egg whites and cream of tartar until whites begin to mound.
• 4 beat in vanilla.
• 5 gradually add sugar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted.
• 6 with rubber spatula, fold one-third of whites into raspberry mixture until well blended, and then fold in remaining whites.
• 7 spoon mixture into 1 1/2-quart soufflé dish; gently spread evenly.
• 8 bake 15 to 18 minutes or until soufflé is puffed and lightly browned.
• 9 serve immediately.