3/4 c  Fresh or canned fruit puree
1 tb Freshly squeezed lemon juice
1 pn Salt
Sugar to taste
3    Egg whites

This fruit souffle, made without a cream-sauce base, is as light as a
cloud, a delicate reminder of summer during the long, cold winter months.
Use canned applesauce, apricots, sour cherries, or pineapple or fresh
berries, apricots, pears, or peaches. None of these fruits need cooking,
but they should be well drained. The hot fruit puree will set and stabilize
the egg whites.

Preheat the oven to 375 degrees. Butter a 1 quart souffle dish and sprinkle
it with sugar. Heat the fruit puree in a small pan. Add the lemon juice,
salt, and sugar, and stir to blend; remove from the heat. Beat the egg
whites until stiff but not dry and stir them into the hot puree until
evenly blended. Spoon into the souffle dish and bake for 20-25 minutes.