Raspberry Souffle Dessert

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

1. Preheat oven to 375 degrees.
2. In large bowl, with wire whisk, beat raspberry fruit spread with lemon juice; set aside.
3. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until whites begin to mound.
4. Beat in vanilla.
5. Gradually add sugar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted.
6. With rubber spatula, fold one-third of whites into raspberry mixture until well blended, and then fold in remaining whites.
7. Spoon mixture into 1 1/2-quart souffle dish; gently spread evenly.
8. Bake 15 to 18 minutes or until souffle is puffed and lightly browned.
9. Serve immediately.

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

Taken from www.food.com/recipe/raspberry-souffle-dessert-29330 (may not work)