Strawberry Souffle

• 5 egg whites
• butter or margarine
• sugar
• 2 cups sliced fresh strawberries
• 1/4 - 1/3 cup sugar (to taste)
• 4 teaspoons cornstarch
• 1/2 cup sugar
• strawberry syrup or chocolate flavored syrup

1. Let egg whites stand at room temperature for 30 minutes. Using butter or margarine, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
2. Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.
3. Preheat the oven to 350*F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup sugar beating for 2-3 minutes or until stiff glossy peaks form.
4. With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there will be a few pink streaks remaining). Divide mixture evenly among prepared dishes.
5. Bake for 15-18 minutes or until a knife inserted in center comes out clean. Serve immediately with strawberry or chocolate syrup. Makes 6 individual souffles. Enjoy!

egg whites, butter, sugar, fresh strawberries, sugar, cornstarch, sugar, strawberry syrup

Taken from www.food.com/recipe/strawberry-souffle-233930 (may not work)