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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.