1 1/2 c. fresh raspberries
Sugar
Fresh lemon juice

SOUFFLES:

1 c. fresh raspberries
1/2 c. sugar
3 lg. egg whites, room temperature
Powdered sugar

For Sauce: Puree berries in processor. Strain through sieve over bowl, pressing on solids with back of spoon. Add sugar and lemon juice to taste. Cover and refrigerate until well chilled.

For Souffles: Puree berries in processor. Pour into heavy small saucepan. Mix in 1/2 cup sugar. Stir over medium low heat until sugar dissolves. Increase heat and bring to boil. Transfer to medium bowl. Refrigerate until cold.

Preheat oven to 425 degrees. Grease and sugar six 3/4 cup souffle dishes. Using electric mixer, beat whites in large bowl until stiff but not dry. Gently fold whites into raspberry puree. Divide souffle mixture among prepared dishes. Bake until souffles rise and centers still move slightly when dishes are shaken, about 15 minutes. Transfer souffles to plates. Sift powdered sugar over. Serve immediately with sauce.