BLACKBERRY SOUFFLES

They serve up great for a Sunday brunch buffet.

BLACKBERRY SOUFFLES
6 eggs, beaten
2 tablespoons water
1/2 teaspoon salt
3 tablespoons brown sugar
2 ounces cream cheese, cut into eight 2 inch cubes
2 cups sliced blackberries

  • Preheat oven to 375 degrees.
  • Spray 8 ramekins with PURE.
  • Beat together eggs, water, and salt.
  • Fill ramekins 2/3 full with egg mixture.
  • Top each one with a cream cheese cube.
  • Evenly sprinkle brown sugar on top of each ramekin.
  • Top each one with blackberries.
  • Bake 15 minutes or until brown sugar is melted and eggs are set.
  • Slide out of ramekins (if you want), dust with powdered sugar and the rest of the blackberries.

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