*  Exported from  MasterCook  *

                              CHERRY SOUFFLE

Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4   c            Cherry puree
   1       tb           Fresh lemon juice
   3                    Egg whites
   1                    Pinch of salt
                        Sugar to taste

  Pit and puree enough sour cherries to make 3/4 cup.  (My guess is that
  something over 1 cup whole cherries will be required.)  Preheat the oven to
  375 F.  Oil a 1-quart souffle dish and sprinkle it with sugar. Heat the
  cherry puree 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 puree until evenly blended.
  Spoon into the souffle dish and bake for 20-25 minutes.
  
  Both of the above recipes from "The Fanny Farmer Cookbook",
  Alfred A. Knopf, Inc. (C)1979.
 
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