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Fruit Souffle

3/4 cup fresh or canned fruit puree
1 TBS freshly squeezed lemon juice
Pinch of salt
Sugar to taste
3 egg whites

Use canned applesauce, apricots, sour cherries, or pineapple or
fresh berries, apricots, pears, or peaches. None of these fruits
needs cooking, but they should be well drained. The hot fruit
puree will set and stabilize the egg whites.

Preheat the oven to 375 degrees. Butter a 1 quart souffle dish and
sprinkle it with sugar. Heat the fruit puree in a small pan. Add
the lemon juice, salt, and sugar, and stir to blend; remove from
the heat. Beat the egg whites until stiff but not dry and stir them
into the hot puree until evenly blended. Spoon into the souffle
dish and bake for 20-25 minutes.

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