Yield: 6 Servings
Measure | Ingredient |
---|---|
2 packs | (3-oz) cream cheese; softened |
1 cup | Commercial sour cream |
1 tablespoon | Honey |
2 \N | Egg yolks; beaten |
4 \N | Egg whites |
2 tablespoons | Sugar |
¼ cup | Currant jelly |
1 pack | (10-oz) frozen strawberries or raspberries; thawed |
1½ teaspoon | Cornstarch |
1 tablespoon | Water |
Combine first 4 ingredients; beat at medium speed of an electric mixer until smooth. Set aside.
Beat egg whites (at room temperature) until soft peaks form; gradually add sugar, beating until stiff peaks form. Fold egg whites into creamed mixture. Pour into a 1-½ quart souffle dish. Bake at 325 degrees for 45 minutes.
While souffle is baking, heat currant jelly in a medium saucepan; add fruit. Combine cornstarch and water; add to fruit mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Serve warm with souffle. Yields 6 servings.
MAGAZINE ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .