Cream cheese souffle
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (3-oz) cream cheese; softened |
| 1 | cup | Commercial sour cream |
| 1 | tablespoon | Honey |
| 2 | Egg yolks; beaten | |
| 4 | Egg whites | |
| 2 | tablespoons | Sugar |
| ¼ | cup | Currant jelly |
| 1 | pack | (10-oz) frozen strawberries or raspberries; thawed |
| 1½ | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
Directions
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, .