Raspberry Souffle Dessert

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   In large bowl, with wire whisk, beat raspberry fruit spread with lemon juice; set aside.
3. 3
   In small bowl, with mixer at high speed, beat egg whites and cream of tartar until whites begin to mound.
4. 4
   Beat in vanilla.
5. 5
   Gradually add sugar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted.
6. 6
   With rubber spatula, fold one-third of whites into raspberry mixture until well blended, and then fold in remaining whites.
7. 7
   Spoon mixture into 1 1/2-quart souffle dish; gently spread evenly.
8. 8
   Bake 15 to 18 minutes or until souffle is puffed and lightly browned.
9. 9
   Serve immediately.