2 pints fresh strawberries, hulled
1/3 cup strawberry preserves
1 tablespoon framboise (raspberry-flavored liqueur)
2 tablespoons unsalted butter (no substitutes)
8 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup plus 2 tablespoons sugar, divided

Heat oven to 375 degrees. Mash 1 cup strawberries and strawberry preserves with a potato masher in a bowl; stir in framboise. Start to melt butter in a deep 10-inch or 11-inch skillet over low heat. Meanwhile, beat egg whites, cream of tartar and salt to soft peaks in large mixer bowl. Gradually beat in 1/4 cup sugar. Beat to stiff peaks. Fold strawberry mixture into whites, one third at a time, just until blended. Increase heat to medium-low. Pour mixture into skillet, gently spreading it to the sides and mounding in the center. Cook 2 minutes. Transfer skillet to oven
and bake souffle 15 minutes, until set. Slice remaining strawberries and transfer to bowl. Toss with remaining 2 tablespoons sugar. Serve souffle immediately with
berries. Makes 8 servings.

PER SERVING
Calories 135
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 8 mg
Sodium 133 mg
Carbohydrates 23 g
Protein 4 g
Calcium 17 mg
Fiber 2 g