Cream Cheese Souffle with Black Cherry Sauce

Souffle

1 8 oz package cream cheese
1 cup sour cream
1 Tbsp. Honey
1/8 teas. salt
3 egg yolks, beaten
2 Tbsp. sugar

Whip cream cheese, sour cream, honey, salt, and egg yolk until smooth. Beat the egg whites until soft peaks are formed. Gradually add sugar into egg white, beating until stiff peaks form. Fold into cheese mixture. Pour into a lightly buttered 1 1/2 quart casserole dish & bake in a preheated 425F oven for 45 minutes.

Sauce

3/4 cup orange juice
2 Tbsp. sugar
1 Tbsp. cornstarch
1/4 cup water
8 oz. black cherries & syrup
3 Tbsp. Brandy (optional)

In the top of a doubleboiler heat orange juice & sugar. Add cornstarch to the 1/4 cup water, blend, and stir into orange joce mixture. Cook until thick, then add cherries and their syrup. Serve hot or cold over cream cheese souffle.

Yield: 6 Servings

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