Source: dLife

Delicate and light peach souffle with a hint of allspice.

Servings

1 cooking spray
1.5 cup peeled and sliced peaches (or frozen, thawed or canned, drained peaches)
2 tsp fresh lemon juice
1 tsp vanilla extract
1 tsp sugar
0.12 tsp ground allspice
2 raw egg yolks
4 egg whites
0.12 tsp cream of tartar
0.25 cup sugar
1 pinch powdered sugar

1 Coat custard cups with cooking spray and place on a baking sheet.
2 Using a food processor or blender, puree peaches, lemon juice, vanilla, 1 teaspoon sugar, and allspice until smooth. One at a time, blend in egg yolks.
3 Whisk egg whites with cream of tartar until soft peaks are made. Slowly whisk 1/4 cup sugar into mixture to make stiff peaks. Fold peach puree into egg whites and pour into custard cups.
4 Bake at 450 degrees F for 7 minutes. Lower oven temperature to 425 degrees F and bake another 7 minutes, souffles will be golden brown. Dust with powdered sugar and serve right away.

Souffle can be baked in one large casserole dish if desired.