Raspberry Souffle

Directions

1. 1
   preheat oven 375.
2. 2
   Large bowl: beat fruit spread with lemon juice; set aside.
3. 3
   Small bowl: mixer: beat eggs, cream of tartar until whites begin to mound.
4. 4
   Beat in vanilla.
5. 5
   Gradually add usgar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted.
6. 6
   Rubber spatula: fold 1/2 of whites into raspberry mixture until well blended and fold in remainder whites.
7. 7
   Spoon into 1.5 qt souffle dish, spread evenly.
8. 8
   Bake 15-18 min until souffle puffed and lightly browned.