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Puffy Sorghum Peach-Blueberry Souffle
3 Tablespoon sorghum flour
1 1/2 Tablespoon sweet rice flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs, separated
4 1/2 Tablespoon milk
4 1/2 Tablespoon sugar
1 large peach, peeled & thinly sliced
1/2 cup fresh or frozen blueberries
1 teaspoon sugar
1/4 teaspoon cinnamon
In a small bowl, combine flour, baking powder & salt; mix well. Add egg yolks & milk; mix well and set aside. In a small mixing bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form. Fold in yolk mixture. Pour in greased 1-1/2 quart baking dish or individual bakers. Arrange peach slices on top. Scatter blueberries on top. Combine sugar & cinnamon; sprinkle over all. Bake, uncovered at 375°F for 18-20 minutes or until a knife inserted near the center comes out clean. Serve immediately with warm syrup.
Yield: 2 servings
Recipe Developed by: Barbara Kliment, Executive Director—Nebraska Grain Sorghum Board