Cherry Souffle
Yield
6 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cherries
pureed and measured to 3/4 cups |
|
| 15 | ml |
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.
