|2 packs||(3-oz) cream cheese; softened|
|1 cup||Commercial sour cream|
|2||Egg yolks; beaten|
|¼ cup||Currant jelly|
|1 pack||(10-oz) frozen strawberries or raspberries; thawed|
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.
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, .
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