High Rise Strawberry Souffle Recipes
HIGH-RISE STRAWBERRY SOUFFLE
Make and share this High-Rise Strawberry Souffle recipe from Food.com.
Provided by CJAY8248
Categories Dessert
Time 25m
Yield 1 souffle, 8 serving(s)
Number Of Ingredients 8
Steps:
- Drain strawberries, reserving liquid. Chop strawberries. Soften gelatin in 1/2 cup water; stir over low heat until dissolved; add remaining water. Combine cream cheese and sugar, mixing until blended. Gradually add gelatin mixture to cream cheese mixture, mixing until blended. Stir in reserved liquid, lemon juice and food coloring; chill, stirring occasionally until thickened but not set. Beat with electric mixer or wire whisk until smooth. Fold in strawberries and whipped cream. Wrap a 3" collar of foil around the top of a 1 quart souffle dish and secure with tape. Pour mixture into dish. Chill until firm. Remove collar before serving.
- Variation: Increase sugar to 1 cup and substitute 2 cups strawberries and 1/3 cup sugar. Let stand several hours or refrigerate overnight. Continue as directed.
Nutrition Facts : Calories 284.9, Fat 20.9, SaturatedFat 13.1, Cholesterol 71.9, Sodium 100.7, Carbohydrate 21.7, Fiber 0.8, Sugar 18.4, Protein 4.4
STRAWBERRY SOUFFLE
A great tasting and fairly easy souffle that has it's roots in France, but served up in the South! Adapted from BH&G magazine.
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Let egg whites stand at room temperature for 30 minutes. Using butter or margarine, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
- Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.
- Preheat the oven to 350*F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup sugar beating for 2-3 minutes or until stiff glossy peaks form.
- With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there will be a few pink streaks remaining). Divide mixture evenly among prepared dishes.
- Bake for 15-18 minutes or until a knife inserted in center comes out clean. Serve immediately with strawberry or chocolate syrup. Makes 6 individual souffles. Enjoy!
Nutrition Facts : Calories 133.2, Fat 0.2, Sodium 46.5, Carbohydrate 30.5, Fiber 1, Sugar 27.5, Protein 3.3
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