Cottage Cheese Souffle with Raspberries

2 10 oz frozen raspberries or 1 pint fresh
1 stick unsalted butter, softened
1/2 cup + 3 Tbs sugar
1/4 tsp salt
1 tsp vanilla
1 tsp grated lemon rind
3 large eggs, separated
1 1/2 cups small curd whole milk cottage cheese
3/4 cup sour cream
3/4 cup raisins
powdered sugar

1. Sprinkle a buttered 2 qt souffle dish with granulated
sugar enough to coat bottom and sides. Spread raspberries
over bottom.

2. In a bowl, cream butter and 1/2 cup sugar until light &
fluffy. Beat in the salt, vanilla, rind & add egg yolks
one at a time; beating well after each. Then, beat in
cottage cheese, sour cream & raisins.

3. In another bowl, beat egg whites until soft peaks form,
add 3 Tbs sugar gradually and beat until peaks hold shape.
Stir 1/3 whites into cheese and fold remaining whites in
gently but thoroughly. Turn into prepared dish and bake
350 F for 40 45 min. Sprinkle hot souffle with powdered
sugar and serve immediately. Serves 6-8 people.