5 egg whites
1 pint of strawberries, hulled and pureed (about 11/2 cups puree)
1/3 cup sugar
3 tablespoons Amaretto (almond liqueur)
1/8 teaspoon cream of tartar
Makes 6 servings.
Butter a 2-quart souffle dish. Dust it with sugar. Put the strawberry puree and sugar in a saucepan. Heat until the sugar is just dissolved. Stir in the liqueur.
In a large mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until the egg whites will hold stiff peaks. Cover and refrigerate the egg whites for about an hour.
Preheat the oven to 375°F (190 deg C). Heat the puree in the saucepan to simmering. Pour the hot puree into the egg whites while beating at high speed until it's all
Spoon the mixture into the prepared souffle dish and bake for 25 to 30 minutes, or until the souffle is well puffed and browned on top. It will rise about 2 inches above the dish. Serve immediately.
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