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Cherry Souffle

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Submitted by shantay

YIELD

6 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

1 453.6
POUND G CHERRIES
pureed and measured to 3/4 cups
1 15
TABLESPOON ML LEMON JUICE
fresh
3 3
LARGE LARGE EGG WHITES
1 1
PINCH PINCH SALT *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 56 3% 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?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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