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Strawberry Souffle Recipe
|Granulated sugar||1 Tablespoon|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Granulated sugar||1 Cup (16 tbs), divided|
|Cold water||3⁄4 Cup (12 tbs)|
|Strawberries||3 Cup (48 tbs), hulled|
|Eggs||4 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs), whipped|
Calories 385 Calories from Fat 169
% Daily Value*
Total Fat 19 g29%
Saturated Fat 11.2 g55.8%
Trans Fat 0 g
Cholesterol 201.6 mg
Sodium 65.1 mg2.7%
Total Carbohydrates 45 g15.1%
Dietary Fiber 1.8 g7%
Sugars 42.6 g
Protein 7 g13.9%
Vitamin A 4.7% Vitamin C 86%
Calcium 5.7% Iron 5.6%
*Based on a 2000 Calorie diet
Wrap a 4-inch band of aluminum foil, triple thickness, around the dish, overlapping 2 inches.
Lightly butter inside of band and sprinkle with sugar.
Fasten to souffle dish so that collar extends 2 inches above rim of dish.
In a medium saucepan, stir together gelatin and 3/4 cup of the sugar.
Stir in water; let stand 1 minute.
Cook, stirring constantly, over low heat until gelatin dissolves completely, 5 to 8 minutes.
Remove from heat.
Mash strawberries; stir into gelatin.
In a small bowl, beat egg yolks at high speed until thickened, about 5 minutes.
Blend a little of the strawberry mixture into yolks.
Add yolk mixture to strawberries; blend well.
Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon, 30 to 45 minutes.
Wash and dry beaters.
In a large bowl at high speed, beat egg whites and cream of tartar until foamy.
Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites stand in soft peaks.
Beat in a few drops food coloring.
Fold chilled gelatin mixture and whipped cream gently into egg whites.
Pour into prepared dish.
Chill until firm.
Just before serving, carefully remove foil