Fresh Berry Souffle

Ingredients

2 cups fresh blueberries, strawberries or raspberries
1/2 cup sugar
1 cup Roberts Half and Half
1/4 cup sifted flour
4 Roberts Egg Yolks
1/3 cup fruit preserves
6 Roberts Egg Whites
sifted powdered sugar

Preparation

Sprinkle fresh berries with half of the sugar and allow to stand to marinate. Over low heat, bring half and half, remaining sugar and sifted flour to a boil. Continue to cook for 1 minute, stirring constantly. Remove from heat; add egg yolks, preserves and berries. Beat egg whites separately until stiff; fold gently into berry mixture. Butter inside of a 2 1/2 quart souffle dish or baking dish; dust bottom and side lightly with powdered sugar. Fill with souffle mixture. Bake at 350° for 35 to 40 minutes. Dust top with powdered sugar and serve at once.

Yield: 6 to 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.