Raspberry Soufflés With Bittersweet Chocolate Sauce

Place 2 1/2 cups fresh raspberries in a blender or food processor; process until smooth. Strain through a sieve into a bowl to measure 3/4 cup juice. Discard remaining solids. Crush remaining 1/2 cup raspberries; set aside.
Combine sugar and cornstarch in a small saucepan. Gradually add raspberry juice, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer, stirring constantly, 2 minutes or until thick. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Stir in fruit spread and liqueur. Cook, stirring constantly, over low heat 2 minutes or until spread melts. Remove from heat; cool.
Coat 10 (6-ounce) souffle dishes with cooking spray; sprinkle 1/4 teaspoon sugar over bottom and sides of each dish. Place dishes on a jelly roll pan; set aside.
Preheat oven to 350u0b0.
Place egg whites and cream of tartar in a medium bowl; beat with a mixer at high speed until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until soft peaks form. Fold 1/4 of egg white mixture into raspberry mixture. Fold raspberry mixture into remaining egg white. Fold in reserved crushed raspberries. Pour into prepared dishes.
Bake at 350u0b0 for 25 minutes or until souffles are puffed and lightly browned. Drizzle each souffle with 1 tablespoon chocolate sauce before serving. Serve immediately.