Strawberry Souffle

• 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

1. Puree berries in blender.
2. 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.
3. Heat about 4 minutes or until mixture just begins to boil.
4. Cool slightly.
5. Add remaining berries and lemon juice.
6. Chill until consistency of unbeaten egg whites.
7. Beat eff whites until stiff peaks form.
8. Add 1/2 cup (125 ml) sugar, one tbsp at a time, beating constantly until stiff and glossy.
9. Fold Cool Whip and berry mixture into whites.
10. Add food coloring, if desired.
11. Pour into 2 quarts (1900 ml) mold.
12. Chill at least 3 hours.

pints strawberries, unflavored gelatin, water, sugar, egg yolks, salt, lemon juice, egg whites, sugar, topping

Taken from online-cookbook.com/goto/cook/rpage/0011ED (may not work)