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 Strawberry Souffle Recipe
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Strawberry Souffle

5 egg whites

Butter or margarine


2 cups sliced fresh strawberries

1/4 to 1/3 cup sugar

4 tsp cornstarch

1/2 cup sugar

Let egg whites stand at room temperature for 30 minutes. Using butter or margarine, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.

Meanwhile, in medium bowl, combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender or food processor bowl, combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.

Preheat oven to 350 F. In a large mixing bowl, beat egg whites to soft peaks. Gradually add the 1/2 cup sugar, beating for 2 to 3 minutes or until stiff, glossy peaks form. (Egg whites are considered stiff when they form peaks that stand up straight and don't tip over as you lift the beaters.)

With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into the bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then gently fold the two mixtures together (there should be a few streaks remaining). Divide mixture evenly among prepared dishes.

Bake for 15 to 18 minutes or until a knife inserted near the center comes out clean.

Serve immediately with strawberry or chocolate syrup.

Makes 6 individual souffles.