*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Low-cal
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SOUFFLE BATTER-----
    2       pt           Strawberries
      1/4   c            Water
      3/4   c            Sugar
    6       lg           Egg whites
    1       pn           Salt
                         Vegetable cooking spray
                         Sugar -- for greasing mold
                         -----STRAWBERRY-ORANGE SAUCE-----
    1       pt           Strawberries
    2       tb           Sugar
    3       tb           Orange juice
    1       tb           Orange liqueur
                         - such as Cointreau
   FOR THE SOUFFLE: Rinse, hull and puree the berries. Puree the berries in a
   blender or food processor. Measure 2 cups puree. (Use any remaining puree
   for the sauce.) Combine water and sugar in a 2-quart saucepan and bring to
   a boil over low heat. Cook until the syrup thickens, about 3 minutes.
   Increase heat and add puree, stirring to dissolve any sugar which may have
   hardened when the puree was added. Bring to a boil and cool. Thirty minutes
   before serving the souffle, preheat the oven to 400F and set a rack in the
   lower part of the oven. Spray a 2 1/2-quart oval gratin dish or rectangular
   glass baking dish with vegetable cooking spray and sprinkle the inside of
   the dish with sugar. Whip the egg whites with the salt until they hold a
   soft peak. Fold in the cooled strawberry puree. Pour the souffle batter
   into the dish and smooth the top of the batter with a metal spatula. Bake
   about 15 minutes, until well risen and lightly colored. Serve immediately.
   FOR THE STRAWBERRY-ORANGE SAUCE: While the souffle is baking, combine the
   sauce ingredients in the blender (adding any leftover puree) and puree.
   Place in saucepan and bring to a boil and reduce for a minute or 2. Serve
   with the souffle. Vary this souffle with other fruit or berries--use 2 cups
   of pureed, strained fruit as a substitute for the strawberries.
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