Upside Down Strawberry Skillet Soufflé

This unique dessert simply melts in your mouth.

nutritional info

Nutritional Information

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1 cup / 250 g	Naturegg Simply Egg Whites, well shaken
1/4 tsp / 1 ml	cream of tartar
1/2 cup / 125 ml	granulated sugar
1 tsp / 5 ml	vanilla
2 tbsp / 30 ml	butter
1/4 cup / 50 ml	strawberry jam, melted
1 cup / 250 ml	thinly sliced fresh strawberries
	sugar

Beat liquid egg whites and cream of tartar until soft peaks form. Gradually beat in sugar then vanilla, beating until stiff shiny peaks form.
In large deep skillet with oven-proof handle over medium heat, melt butter. (If using skillet with a plastic handle, shield with aluminum foil.) Evenly spread egg white mixture in warm pan. Cook for 2 minutes or until edges start to puff.
Bake at 350°F (180°C) 8-10 minutes or until puffed and lightly browned.
Meanwhile, melt strawberry jam in small saucepan or microwave oven; stir in strawberries. Remove soufflé from oven. Using the edge of a spoon, make a cut down the centre of the soufflé spreading it open slightly. Pour in strawberry mixture. Loosen edges of soufflé from skillet. Place platter over skillet and turn out soufflé onto platter.
Sprinkle with icing sugar. Serve immediately.

Drizzle finished soufflé with melted chocolate for a decadent desert indulgence.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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When beating egg whites, add a teaspoon of cold water for each egg. The volume increases significantly.