Blackberry Lemon Souffles Recipe

• Nonstick vegetable oil spray
• 1 pkt frzn unsweetened Blackberries - (12 ounce) thawed
• 7 Tbsp. sugar
• 3 Tbsp. seedless Blackberry jam
• 1 Tbsp. cornstarch
• 1 tsp grated lemon peel
• 1 tsp vanilla extract
• 4 lrg egg whites
• 1 pch salt Powdered sugar (optional)

1. Preheat oven to 400 degrees.
2. Spray six 3/4-c. souffle dishes or possibly custard c. with oil spray.
3. Place dishes on baking sheet.
4. Puree Blackberries with juices in processor.
5. Strain puree into heavy medium saucepan, pressing to extract as much liquid as possible.
6. Add in 4 Tbsp.
7. sugar, jam and cornstarch to saucepan.
8. Whisk over medium heat till mix boils and thickens, about 2 min.
9. Add in lemon peel and vanilla.
10. Transfer to large bowl.
11. Cold, whisking occasionally.
12. Using electric mixer, beat egg whites and salt in another large bowl till soft peaks form.
13. Gradually add in 3 Tbsp.
14. sugar; beat till stiff but not dry.
15. Fold 1/3 of whites into Blackberry mix; mix in remaining whites.
16. Divide mix among prepared dishes.
17. Bake souffles till puffed and golden brown, about 16 min.
18. Sprinkle with powdered sugar and serve.
19. This recipe yields 6 servings.

vegetable oil spray, sugar, blackberry, cornstarch, lemon peel, vanilla, egg whites, salt

Taken from cookeatshare.com/recipes/blackberry-lemon-souffles-86504 (may not work)