Raspberry Souffle

1. 1

   preheat oven 375.

2. 2

   Large bowl: beat fruit spread with lemon juice; set aside.

3. 3

   Small bowl: mixer: beat eggs, cream of tartar until whites begin to mound.

4. 4

   Beat in vanilla.

5. 5

   Gradually add usgar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted.

6. 6

   Rubber spatula: fold 1/2 of whites into raspberry mixture until well blended and fold in remainder whites.

7. 7

   Spoon into 1.5 qt souffle dish, spread evenly.

8. 8

   Bake 15-18 min until souffle puffed and lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.