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Suggest a better descriptionCombine 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, G Internet.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 212 | ||
Calories from Fat: 49 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 13.1mg | 4 % | |
Sodium 248.4mg | 9 % | |
Potassium 302.3mg | 8 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 24.2g | ||
Protein 17g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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