Raspberry Souffle'

[Jamilet]

Great for special occasions or company

3/4 cups fresh raspberries
3 tablespoon sugar free raspberry preserves
4 egg whites
a pinch of cream of tarter
a pinch of salt
1/4 cup Splenda

Preheat oven to 400 degrees.  Coat six custard cups or ramkins with cooking spray and place on a baking sheet.

In a bowl, mash the raspberries and preserves to a fairly smooth puree.

Beat the egg whites with the cream of tarter and salt until frothy.  Gradually beat in the Splenda until glossy stiff peaks form.

With a large rubber spatula, fold the whites into the raspberry puree.  Then evenly spoon the mixture into the  prepared dishes.

Bake until golden brown, 10 to 12 minutes.  Remove from oven and serve .