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Printable Version

Puffy Sorghum Peach-Blueberry Souffle

3 T. Sorghum Flour
1 1/2 T. Sweet Rice Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
3 Eggs, separated
4 1/2 T. Milk
4 1/2 T. Sugar

1 large peach, peeled & thinly sliced
1/2 cup fresh or frozen blueberries
1 tsp. Sugar
1/4 tsp. 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 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 DirectorNebraska Grain Sorghum Board