Recipe - Cream Cheese Souffle

2 pack (3oz) cream cheese;
softened
1 cup Commercial sour cream
1 tablespoon Honey
2 Egg yolks; beaten
4 Egg whites
2 tablespoon Sugar
One fourth cup Currant jelly
1 pack (10oz) frozen strawberries
or raspberries; thawed
1 One half teaspoon Cornstarch
1 tablespoon Water

Combine first 4 ingredients; beat at medium speed of an electric mixer
until smooth. Set aside.

Beat egg whites (at room temperature) until soft peaks form; gradually add
sugar, beating until stiff peaks form. Fold egg whites into creamed
mixture. Pour into a 1One half quart souffle dish. Bake at 325 degrees for 45
minutes.

While souffle is baking, heat currant jelly in a medium saucepan; add
fruit. Combine cornstarch and water; add to fruit mixture. Bring to a boil
over medium heat, stirring constantly. Boil 1 minute. Serve warm with
souffle. Yields 6 servings.

MAGAZINE ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.