This recipe serves 4
1 envelope Knox Unflavored Gelatin
6 egg whites
2 cups strawberries, pureed* (makes 1 cup)
1/3 teaspoon cream of tartar
1 lemon, pulp and juice
2 teaspoons sugar
1 1/3 teaspoons olive oil
In a medium-sized mixing bowl, whip egg whites and cream of tartar to form a meringue (marsh mellow like consistency). Place bowl to one side while preparing puree filling.
Place strawberries, gelatin, lemon, and sugar in saucepan and heat until hot. Cool strawberry mixture for about 5 minutes, then pour the puree into the whipped egg whites. Gently fold strawberry puree into whipped egg whites until mixture is uniform in color.
Spoon the batter into four soufflé dishes that have been brushed with the 1 1/3 teaspoons oil. (If you prefer, you can add mixture to a two-quart soufflé dish, and then divide into four serving dishes after it is removed from the oven. However, individual soufflé dishes make a nice presentation.) Level off the top of the batter in the soufflé dishes. When filling the soufflé dishes, fill to only about a quarter inch from rim of dish. This will ensure that the soufflé will form properly.
Bake the soufflé dishes in a preheated 375-degree oven for 20 minutes, or until the soufflé is puffed and lightly browned. Serve at once.
This recipe is on page 251 of "Mastering the Zone" (HarperCollins, 1996)
* Any berry may be substituted in its proper block amount.