Strawberry Auflauf
Austro-Hungarian Souffle
Ingredients
- 453,592 grams strawberries very ripe
- 6 eggs separate the yolks
- 1¼ cups sugar
- 4 tbsp biscuit cracker crumbs
Instructions
- Preheat oven to 163°C (325°F)
- Rinse a 2-quart Souffle dish with water, then sprinkle with sugar
- Puree strawberries in a blender
- Beat egg yolks with the sugar until the mixture is pale yellow
- Combine the egg yolk mixture with the pureed strawberries
- Beat egg whites until stiff peaks form, then fold into strawberry-egg mixture along with the biscuit cracker crumbs
- Pour the mixture into the prepared dish and place in a large pan filled with water
- Bake for 30 minutes
Notes
After the Souffle is done baking, it will have a thin cooked crust but will be fairly liquid in the centre . The Souffle will stiffen as it cools. serve hot or cold. This dish's "berry" item can be substituted for any other soft berry.
Nutrition
Serving: -3gCalories: 186kcalCarbohydrates: 36gProtein: 5gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 123mgSodium: 48mgPotassium: 133mgFiber: 1gSugar: 34gVitamin A: 185IUVitamin C: 33mgCalcium: 28mgIron: 1mg
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