Side Pannel
Cream Cheese Souffle
Ingredients List
- 2 pk (3-oz) cream cheese;
- -softened
- 1 c Commercial sour cream
- 1 tb Honey
- 2 Egg yolks; beaten
- 4 Egg whites
- 2 tb Sugar
- 1/4 c Currant jelly
- 1 pk (10-oz) frozen strawberries
- -or raspberries; thawed
- 1 1/2 ts Cornstarch
- 1 tb 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 1-1/2 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.
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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 1-1/2 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.
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