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Strawberry Souffle


2 1/4 cups strawberries
best to use thawed and drained frozen berries

sugar to taste

6 egg whites

4 Tbsp juice from berries

1/4 Tsp salt

1/2 cup whipping cream


Beat egg whites to stiff peaks.

Add enough sugar to the berries to suit your taste then add the salt.

Gently fold the berries into the beaten egg whites.

Pour mixture into a well buttered baking dish.

Place dish in a pan of warm water so that water reaches no more than half way up sides of baking dish.

Bake at 375 deg until firm.

Let souffle cool.

Add juice and desired amount of sugar to the whipping cream and beat to firm peaks.

Serve with souffle.