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Title: Strawberry Souffle with Sliced Strawberries
Categories: Dessert Fruit
Yield: 4 Servings
| Nonstick vegetable oil | ||
| Spray | ||
| 24 | oz | Fresh strawberries (2 |
| Baskets), hulled | ||
| 7 | tb | Sugar |
| 1 | tb | Cornstarch |
| 3/4 | ts | Grated orange peel |
| 4 | lg | Egg whites |
Preheat the oven to 400F. Spray a 6-cup souffle dish with nonstick vegetable oil spray. Coarsely puree half of the strawberries in a food processor with 3 tablespoons of the sugar and the cornstarch. Transfer the puree to a small saucepan and stir over medium heat for about 3 minutes, until the mixture boils and thickens. Whisk in the orange peel. Set aside to cool completely.
Slice the remaining strawberries and transfer them to a medium bowl. Add 1 tablespoon of sugar and toss to blend. Beat the egg whites in a large bowl until soft peaks form. Gradually add the remaining 3 tablespoons of sugar and beat until stiff but not dry. Fold the strawberry puree into the egg whites in 3 additions. Transfer the mixture to the prepared souffle dish. Bake for about 18 minutes, until the souffle is puffed and golden. Serve immediately with the sliced strawberries.
Makes 8 servings.
Per serving: 87 Calories; 1 g Fat (0.5 g Saturated); 0 Cholesterol.
[The Truth About Eggs; Marie Simmons] [Bon Appetit; April 1998]
Posted by Fred Peters. From: Fred Peters Date: 08-07-98 (20:46) The Neverending Bbs (286) Fido-Natio
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