Cherry Souffle
48
48
Ingredients
| 1 | pound |
cherries
pureed and measured to 3/4 cups |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 3 | large |
egg whites
|
|
| 1 | pinch |
salt
|
* |
| 1 | x |
sugar
to taste |
* |
Directions
Pit and purée enough sour cherries to make ¾ cup.
(My guess is that something over 1 cup whole cherries will be required.)
Preheat the oven to 375℉ (190℃).
Oil a 1-quart souffle dish and sprinkle it with sugar. Heat the cherry purée in a small pan.
Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat.
Beat the egg whites until stiff but not dry and stir them into the hot purée until evenly blended.
Spoon into the souffle dish and bake for 20 to 25 minutes.
Nutrition Facts
Serving Size 95g (3.4 oz)Amount per Serving
Calories 563% of calories from fat
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 27mg
1%
Total Carbohydrate
4g
4%
Dietary Fiber 2g
6%
Sugars g
Protein
5g
Vitamin A 1%
•
Vitamin C 11%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
