Raspberry Souffle Dessert

1. 1

   Preheat oven to 375 degrees.

2. 2

   In large bowl, with wire whisk, beat raspberry fruit spread with lemon juice; set aside.

3. 3

   In small bowl, with mixer at high speed, beat egg whites and cream of tartar until whites begin to mound.

4. 4

   Beat in vanilla.

5. 5

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

6. 6

   With rubber spatula, fold one-third of whites into raspberry mixture until well blended, and then fold in remaining whites.

7. 7

   Spoon mixture into 1 1/2-quart souffle dish; gently spread evenly.

8. 8

   Bake 15 to 18 minutes or until souffle is puffed and lightly browned.

9. 9

   Serve immediately.

No additional tips available.