Cream cheese souffle

Yield: 6 Servings

Measure 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

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, .

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