Cherry Souffle

Directions

1. 1
   Pit and puree enough sour cherries to make 3/4 cup.
2. 2
   (My guess is that something over 1 cup whole cherries will be required.)
3. 3
   Preheat the oven to 375F (190C).
4. 4
   Oil a 1-quart souffle dish and sprinkle it with sugar.
5. 5
   Heat the cherry puree in a small pan.
6. 6
   Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat.
7. 7
   Beat the egg whites until stiff but not dry and stir them into the hot puree until evenly blended.
8. 8
   Spoon into the souffle dish and bake for 20 to 25 minutes.