Cream Cheese Souffle

Cream Cheese Souffle Ingredients

2 pk (3-oz) cream cheese;	2 tb Sugar
1 c Commercial sour cream	1/4 c Currant jelly
1 tb Honey	1 pk (10-oz) frozen strawberries
2 Egg yolks; beaten	1 1/2 ts Cornstarch
4 Egg whites	1 tb Water

Instructions for Cream Cheese Souffle

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. MAGAZINE ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CheeseCuisine: Uncategorized

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