Cherry Souffle

1. 1

   Pit and puree enough sour cherries to make 3/4 cup.

2. 2

   (My guess is that something over 1 cup whole cherries will be required.)

3. 3

   Preheat the oven to 375F (190C).

4. 4

   Oil a 1-quart souffle dish and sprinkle it with sugar.

5. 5

   Heat the cherry puree in a small pan.

6. 6

   Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat.

7. 7

   Beat the egg whites until stiff but not dry and stir them into the hot puree until evenly blended.

8. 8

   Spoon into the souffle dish and bake for 20 to 25 minutes.

No additional tips available.