From the Kitchen Window column

I was inspired by my farmers market to make this enticingly light and fluffy souffle. Strawberries are in season, and they're hard to resist. Then I started thinking about other berries that might work when summer comes around: blackberries, raspberries, blueberries. You want about 1 cup of pureed fruit, so adjust the type of berry according to your taste (a combination might be wonderful, too).

Makes 6 servings

About 20 strawberries, hulled and cut in half

6 tablespoons sugar

1 tablespoon cornstarch

1 teaspoon lemon zest

1/8 teaspoon vanilla extract

4 large egg whites

Preheat oven to 400 degrees.

Lightly oil a 6-cup souffle dish.

Coarsely puree the strawberries, 3 tablespoons of the sugar and cornstarch in a food processor, then transfer to a small saucepan. Stir over medium heat until mixture boils and thickens, about 3 minutes. Whisk in lemon zest and vanilla. Cool completely before using.

In a large bowl, beat the egg whites until soft peaks form. Add remaining 3 tablespoons sugar and beat until stiff but not dry. Fold puree into whites in 3 additions. Transfer to prepared dish. Bake until souffle is puffed and golden, about 25 minutes. Serve immediately. [Copyright 2012 National Public Radio]