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Strawberry Souffle

I was inspired by my farmers market to make this enticingly light and fluffy souffle. Strawberries are in season, and they're hard to resist. Then I started thinking about other berries that might work when summer comes around: blackberries, raspberries, blueberries. You want about 1 cup of pureed fruit, so adjust the type of berry according to your taste (a combination might be wonderful, too).

Strawberry Souffle
Nicole Spiridakis for NPR
Strawberry Souffle
Nicole Spiridakis for NPR

Makes 6 servings

About 20 strawberries, hulled and cut in half

6 tablespoons sugar

1 tablespoon cornstarch

1 teaspoon lemon zest

1/8 teaspoon vanilla extract

4 large egg whites

Preheat oven to 400 degrees.

Lightly oil a 6-cup souffle dish.

Coarsely puree the strawberries, 3 tablespoons of the sugar and cornstarch in a food processor, then transfer to a small saucepan. Stir over medium heat until mixture boils and thickens, about 3 minutes. Whisk in lemon zest and vanilla. Cool completely before using.

In a large bowl, beat the egg whites until soft peaks form. Add remaining 3 tablespoons sugar and beat until stiff but not dry. Fold puree into whites in 3 additions. Transfer to prepared dish. Bake until souffle is puffed and golden, about 25 minutes. Serve immediately.