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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