Instructions: Preheat oven to 400 degrees. Spray 6-cup souffle dish with vegetable oil spray.

Coarsely puree half of berries, 3 tablespoons sugar and cornstarch in processor. Transfer to small saucepan. Stir over medium heat until mixture boils and thickens, about 3 minutes. Whisk in peel. Cool completely.

Slice remaining berries. Transfer to medium bowl. Add 1 tablespoon sugar; toss to blend. Beat egg whites in large bowl until soft peaks form. Gradually add 3 tablespoons sugar; 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 18 minutes. Serve immediately with sliced berries.

This recipe yields 8 servings.

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