1 pint fresh strawberries, sliced
¾ cup fresh pineapple, peeled, cored, and diced
butter
Granulated sugar
4 egg whites
1 (3-3/4 ounce) package instant vanilla pudding mix
3/4 cup maraschino liqueur
Method: Combine the fruits and set aside for the flavors to blend.
Preheat oven to 350°F. Butter four individual 4-inch soufflé dishes and sprinkle the bottoms with sugar; set aside.
Beat the egg whites until stiff. Stir the pudding mix and liqueur together and carefully fold into the egg whites. Ladle 2 to 3 ounces of soufflé mixture into each soufflé dish. Add some fresh fruit mixture and top with additional soufflé base. Bake in preheated oven 15 to 20 minutes, or until golden brown. Serves 6