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Strawberry Souffle
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Serves/Makes:serves 6 or more

  • 2 pints strawberries, fresh or frozen
  • 2 1 oz (28 grm). envelopes unflavored gelatin
  • 1/4 cup (60 ml) water
  • 2/3 cup (150 ml) sugar
  • 4 egg yolks, well beaten (save whites for later use in recipe)
  • 1/8 tsp (1 ml) salt
  • 1 tbsp (15 ml) lemon juice
  • 4 egg whites, at room temperature
  • 1/2 cup (125 ml) sugar
  • 1 cup (225 ml) Cool Whip whipped topping
  • 2 or more drops red food coloring, optional
  • Puree berries in blender.
  • In a 1 quart (950 ml) sauce pan combine 1 cup (225 ml) berry puree, gelatin, water, the 2/3 cup (150 ml) sugar, egg yolks and salt; stir to mix.
  • Heat about 4 minutes or until mixture just begins to boil.
  • Cool slightly.
  • Add remaining berries and lemon juice.
  • Chill until consistency of unbeaten egg whites.
  • Beat eff whites until stiff peaks form.
  • Add 1/2 cup (125 ml) sugar, one tbsp at a time, beating constantly until stiff and glossy.
  • Fold Cool Whip and berry mixture into whites.
  • Add food coloring, if desired.
  • Pour into 2 quarts (1900 ml) mold.
  • Chill at least 3 hours.
From Sharp's Cookbook. This is perfect for a light dessert on a hot summer day.

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