Let me say this right away so that you don't stop reading: Souffles are so easy to make! I made this version with rhubarb but you can use almost any juicy fruit - local strawberries are finally happening!
Soon there will be cherries, blueberries, peaches, plums... Play away.
This recipes uses four egg whites. Don't toss the yolks! Just cover and refrigerate and make Old-Fashioned Vanilla Pudding with Crushed Strawberries the next day (or the day before - you choose). My recipe for Warm Fruit Souffle (in this case, rhubarb) at Dara & Co./Minnesota Monthly Magazine.