Cinnamon Cherry Soufflé


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While delicious all on its own, try this one with chocolate sauce for a little something extra.

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  • 1/2 tsp cinnamon
  • 3 Tbs. Butter
  • 4 Tbs. Flour
  • 1 1/2 C. Milk
  • 6 Egg yolks
  • 8 Egg whites
  • 1 pinch Salt
  • 1/8 tsp Cream of tartar
  • 1/2 C. Sugar
  • 1 C. Pitted black cherries, fresh canned
  • 2 Tbs. Cherry liqueur (opt)

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Preheat oven to 400 F. Melt the butter and add the flour. Add the milk gradually, stirring with a wire whisk to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a time. Add the sugar, cinnamon and cherry liqueur (opt). Fold in the cherries cut into pieces. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the cherry sauce into the beaten egg whites. Spoon into a prepared 6 C. soufflé dish. Place the soufflé in the oven and immediately reduce the heat to 375 F. Bake for 25 minutes.

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