Cottage Cheese Soufle 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
350oF for 40 45 min. Sprinkle hot souffle with powdered
sugar and serve immediately. Serves 6 8 people.