Instructions: To Make Berry Layer:
Preheat oven to 375. Coat six, 8-ounce souffle cups with nonstick cooking spray. Add 1 tsp sugar to each cup and swirl to coat the inside.

Distribute raspberries in the bottom of the cups and sprinkle each with 1 tsp of the liqueur.

To Make Soffles:
1. In a saucepan, stir raspberries over low heat until they are juicy

(for fresh) or thawed (for frozen). Transfer to a fine sieve set over a bowl. With a spoon, press the berries through the seive, being careful to extract all the pulp. Discard the seeds.

2. Return the puree to the saucepan. Bring to a simmer and stir over medium heat until very thick and reduced to 1/4 cup, about 10 minutes.

(Reduce the heat as the mixture thickens.) Stir in 1 tablespoon liqueur, if using, and set aside to cool slighly.

3. In a mixing bowl, beat egg whites and salt with an electric mixer on high speed until soft peaks form. Continuing to beat, gradually add sugar and beat until stiff peaks form. With a rubber spatula, fold about a fourth of the beaten whites into the reserved raspberry puree to lightlen its texture, then pour the mixture over the remaining whites. Gently fold the puree and whites together until evenly blended. Spoon the souffle mixture into the cups, spreading to the edges of the cups.

4. Set the cups on a baking sheet and bake for 10 minutes, or until lightly browned on the top. Dust with confectioners sugar and serve immediately.

NOTES : -Fresh or frozen berries may be used.

Substitution - Instead of liqueur, sprinkle 1 tsp. sugar over the berries in each dish.

Test Kitchen Tip - These souffles are a breeze to make. Just be sure the eggs are stiffly beaten and the oven is quite hot. And once souffles are done, serve very quickly.

***Added Note - When I used the strawberries I didnt put them through a sieve. I just pureed them in a processor and proceeded to cooking them down.

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