1. Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°. 2. Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside. 3. Place peaches and 1/3 cup granulated sugar in a food processor; process until smooth. 4. Combine peach mixture, cornstarch, juice, salt, and egg yolks in a medium saucepan, stirring well with a whisk; bring to a boil. 5. Cook for 1 minute, stirring constantly with a whisk. 6. Remove from heat; stir in butter. 7. Cool 5 minutes. 8. Place cream of tartar and egg whites in a large mixing bowl, and beat with a mixer at high speed until soft peaks form. 9. Add the remaining 1/3 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not overbeat). 10. Gently stir 1/4 of egg whites into peach mixture, and gently fold in remaining egg white mixture. 11. Gently spoon the mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. 12. Place dishes on a baking sheet, and place baking sheet on the bottom rack of 13. oven. 14. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). 15. Bake for 28 minutes or until a wooden pick inserted in the side of soufflé comes out clean. 16. Sprinkle evenly with powdered sugar. 17. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
