Raspberry Souffle

• 23 cup seedless raspberry jam
• 1 tablespoon lemon juice
• 4 egg whites
• 12 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 2 tablespoons sugar

1. preheat oven 375.
2. Large bowl: beat fruit spread with lemon juice; set aside.
3. Small bowl: mixer: beat eggs, cream of tartar until whites begin to mound.
4. Beat in vanilla.
5. Gradually add usgar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted.
6. Rubber spatula: fold 1/2 of whites into raspberry mixture until well blended and fold in remainder whites.
7. Spoon into 1.5 qt souffle dish, spread evenly.
8. Bake 15-18 min until souffle puffed and lightly browned.

seedless raspberry, lemon juice, egg whites, cream of tartar, vanilla, sugar

Taken from www.food.com/recipe/raspberry-souffle-205685 (may not work)