1 8oz pkg. Philadelphia Brand® cream cheese, softened
1/2 cup sugar
1/2 tsp. almond extract
1/4 tsp. salt
4 eggs separated 1/2 c half and half 2Tslic almonds
Combine cream cheese, sugar, almond extract and salt. Mix until well blend.
Lightly beat egg yolks, and then blend into the cream cheese
mixture. Gradually add half and half.
Beat egg whites until stiff peaks form. Fold in cream cheese mixture. Pour
into 1½ qt soufflé dish with tip of spoon. Make slight indentation or
track around top of soufflé 1" from edge to form a top hat. Top with almonds.
Bake at 325° for 50 minutes or until light golden brown.
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