Raspberry Souffle Dessert

2/3 cup seedless raspberry spreadable fruit
1 tablespoon fresh lemon juice
4 large egg whites (1/2 cup)
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2 tablespoon sugar

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

Yield: 6 Servings
(75 calories, 3 g protein, 16 g carbohydrate, 0 g total fat
(0 g saturated), 1 g fiber, 0 mg cholesterol, 35 mg sodium.)
Category: Desserts, Low Fat

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