Recipe - Frozen Blackberry Souffles

1 tablespoon Granulated sugar; superfine
2/3 cup Granulated sugar
3 lg Eggs; whites of
1 pn Salt
1 cup Heavy cream
One half cup Nosugaradded blackberry
preserves
1 teaspoon Finely grated lime peel

Grease four 4ounce ramekins; sprinkle with 1 tablespoon sugar. Cut four
11x81/2inch sheets of wax paper; fold lengthwise in half; wrap,
foldededge up, around ramekins to overlap on sides and extend 3 inches
above rims. Secure with tape. Beat egg whites and salt in mediumsize bowl
with mixer at high speed until frothy; beat in 2/3 cup sugar until stiff,
glossy peaks form. Set meringue aside. Beat cream at high speed in second
mediumsize bowl until soft peaks form; at low speed beat in preserves to
blend well. Fold cream and grated lime peel into meringue. Spoon mixture
into prepared ramekins; freeze for at least 2 hours or overnight until
firm. Serve after removing paper collars. Makes 4 servings.

REDBOOK, JUNE 1990

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.