Ingredients
Sauce:
1 (6 ounce) package fresh blueberries
1/4 cup apple juice
1/4 cup GOLDEN BLOSSOM HONEY
1/2 tablespoon cornstarch
1 tablespoon fresh lemon juice
Souffles:
6 ounces cream cheese, room temperature
3 eggs, separated
1 teaspoon vanilla extract
1/4 cup flour
1 tablespoon cornstarch
pinch cream of tarter
1/4 cup sugar
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Sauce:
In a small saucepan bring blueberries, apple juice and honey to a boil. Simmer for 15 minutes stirring occasionally. In a small bowl mix together cornstarch and lemon juice. Stir into hot fruit and simmer 1-2 minutes. Remove from heat.
Soufflés:
In a large bowl and using an electric mixer, beat together cream cheese, 3 egg yolks and vanilla until light and fluffy and completely smooth. Sift flour and cornstarch into the cream cheese mixture. Stir with a rubber spatula until just blended. Do not over mix.
In a medium bowl and using an electric mixer beat egg whites until foamy. Add cream of tarter and beat until whites form firm peaks. Slowly add sugar while continuing to beat whites until they become very thick and glossy.
Gently stir about 1/2 cup of egg whites into the cream cheese mixture. Add remaining whites and gently fold into cream cheese mixture until just incorporated. Spoon into soufflé dishes.
Place dishes in oven and bake about 25 minutes until tops are just golden. Remove from oven. Run a knife around the edge of dish and turn soufflé out onto a plate. Drizzle top with a few spoonfuls of warm blueberry sauce.
Serves: 4
