This souffle is "light" because it is egg white only, but still melts in your mouth with a burst of fresh flavor. If you need a use for the leftover egg yolks and you have an abundance of fresh strawberries, make strawberry ice cream! The souffles will be ready to eat long before the ice cream freezes!
1 1/2 cups quartered strawberries
2 t. lemon juice
4 egg whites
1/4 cup sugar, plus more for lining the souffle cups
pinch of salt
2 T. butter
Preheat oven to 400 degrees.
Puree strawberries and lemon juice.
Line 6 ramekins or 8 oz. oven-safe baking dishes with butter and sugar.
Whip egg whites, gradually adding 1/4 cup sugar and pinch of salt, until stiff peaks form. Whip in half of strawberry puree. Fold in remaining strawberry puree.
Pour mixture into ramekins, filling them to the top. Level with a knife to ensure an evenly-browned top, or allow mixture to have a dollop top, but watch that they don't burn.
Bake for 14-17 minutes or until tops are lightly brown. Serve immediately. If you have leftovers, put them in the fridge and have them the next day, topped with slices of fresh strawberry. It will have compacted and be more the consistency of a light strawberry gelato.
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